Hot Artichoke Dip Recipe – Mexican Style

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

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 artichoke hearts, marinated in water, 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 F 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 10 to 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 blackened skin. This adds a nice flavor to your dish.

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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