Delicious Hot Artichoke Dip Recipe
Mexican Style

Here is an artichoke dip recipe with a mexican flare. This recipe is absolutelyscrumptious!

Can you imagine a warm creamy dip that hints of garlic, parmeasan cheese, and green chiles? The garlic and the chiles give this dip such great flavor, you won't be able to stop at one bite.

Serve this at your next party and people will be asking for the recipe! I guarantee it.


  • 1 cup mayonnaise
  • 1 cup Parmesan cheese, grated
  • 1 can artichole hearts, not marinated in oil, drained
  • 1 can diced chilies (ortega brand) drained
  • 1 clove of garlic, minced, more if you like!
  • 1 tsp olive oil


Finely chop the artichoke hearts. Mince the garlic and sautee in olive oil in a small frying pan for 1 minute. Be careful not to burn the garlic. Stir it constantly. I can smell the garlic already!

Mix the artichoke hearts and sauteed garlic (less the excess oil) with the rest of the ingredients in a bowl. Stir well.

Pour into a baking dish. Bake at 375 degrees for 20 minutes or until bubbly. Serve with crackers.

This recipe makes a wonderful appetizer your guests can't resist.

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Want To Add A Little Heat To 
Your Artichoke Dip?

Some people like a little more spice to their recipes and you can do this to this recipe easily.

Just take the artichoke dip recipe above and add 1 or 2 tsp of roasted diced jalapeños.

Here's how you roast the jalapeño pepper:

If you have a gas stove, turn on a burner to high heat. Place your rinsed and dried pepper directly over the flame with tongs.

Let it burn and don't worry, only the outside will be burnt. Rotate the pepper as it turns black. Yes, it will crackle and pop as it goes.

Once the whole jalapeño is blackened, place it in a bowl and cover with saran wrap so it can steam a bit. This will help to remove the skin. Let it sit for about 15 minutes.

Take the pepper from the bowl and peel the skin off with your fingers or use a paper towel. You don't have to remove every piece of skin.

Place the pepper on a cutting board. Cut off the stem and cut in half lengthwise. Remove the seeds and veins and dice.

Just a little reminder: Jalapeños are pretty strong so you might want to wear gloves while handling them. And don't touch your face until you have washed your hands thoroughly.

Add the jalapeños to the dip, stir in well and cook as above.

Now you have a delicious jalapeño artichoke dip with a little zip!

Other Appetizers

Chicken Quesadilla

Guacamole Dip


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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California