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Easy Creamy Mexican Artichoke Dip Recipe

Easy Creamy Mexican Artichoke Dip

A hot, bubbling artichoke dip made with cream cheese, green chiles, Mexican-blend cheese, Parmesan, cumin, and a few simple creamy ingredients. This comforting appetizer serves about 8–10 people.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 14-ounce can Artichoke hearts, drained and finely chopped
  • 1 8-ounce package Cream cheese, softened
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 1 4-ounce can Diced green chiles, drained
Cheese
  • 1 cup Shredded Mexican-blend cheese, divided
  • 1/2 cup Grated Parmesan cheese
Seasonings
  • 1 clove Garlic clove, minced
  • 1/2 teaspoon Ground cumin
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional Add-Ins
  • 1-2 tablespoons Finely chopped jalapeño
  • 2 tablespoons Chopped cilantro
  • 1 dash Hot sauce

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a small baking dish, approximately 8 x 8 inches.
  2. Drain the artichoke hearts and green chiles thoroughly, then finely chop the artichokes into small, bite-size pieces.
  3. Beat the softened cream cheese, mayonnaise, and sour cream until smooth and creamy.
  4. Stir in the artichokes, green chiles, 1/2 cup Mexican-blend cheese, Parmesan, garlic, cumin, salt, and black pepper. Add the optional jalapeño, cilantro, or hot sauce if desired.
  5. Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/2 cup Mexican-blend cheese over the top.
  6. Bake for 25–30 minutes, until hot, bubbling, and lightly browned. Broil for 1–2 minutes at the end for a more browned top, watching closely.
  7. Let the dip rest for 5 minutes before serving with tortilla chips, toasted bread, crackers, or sliced vegetables.

Notes

Drain and squeeze the artichokes and green chiles well so the dip does not become thin or greasy. For make-ahead preparation, assemble the dip, cover, and refrigerate for up to 24 hours, then add approximately 5–10 minutes to the baking time.