Artichoke Dip With Bacon and Green Chiles

If you love the flavor of artichokes, be sure to check out our directions for easy microwave steamed artichokes, plus our crispy Artichoke Cheese Wonton Cups!

Delicious and Full of Flavor: The spicy green chiles contrast with the mild cheese and artichoke hearts, and the bacon adds savory flavor and crunch.

Easy to Make: This dip is easy to prepare in less than an hour, with just 6 ingredients.

Make Ahead and Relax: You can make this dip in advance, cover and refrigerate for up to 2 days. Then, just pop it in the oven to heat up right before the party.

Here’s what you’ll need to make this creamy dip:

Thick-Cut Bacon: The bacon adds a rich and smoky flavor to the dip. Make sure to cook it until crispy before using it in the recipe. You can either pan-fry the bacon or bake the bacon in the oven, depending on your preference. Once cooked, pat it dry with paper towels to remove excess grease before crumbling or chopping it into small pieces.

Canned Artichoke Hearts: Choose high-quality canned artichoke hearts that are packed in water or brine. Drain them well and then chop them into small pieces. You can also substitute steamed fresh or frozen artichoke hearts.

Real Mayonnaise: Opt for real mayonnaise rather than low-fat or light versions. The richness and creaminess of real mayonnaise will contribute to the luxurious texture of the dip and enhance its overall flavor.

Monterey Jack Cheese: Shredded Monterey Jack cheese brings a mild and creamy quality to the dip. Its smooth melting properties will create the most irresistible consistency.

Parmesan Cheese: Shredded Parmesan cheese offers a bold, savory flavor that complements the artichokes and bacon.

Chopped Green Chiles: Chiles add a touch of heat and a subtle tangy flavor to the dip. For more heat, you can use jalapenos.

PRO TIP: Make sure to drain the chiles thoroughly before adding to the recipe, as excess moisture can affect the dip’s consistency.

Preheat oven to 350 degrees F. Chop or crumble the bacon finely, reserving about a fourth of the bacon bits to sprinkle on top.

Remove any tough leaves from the artichoke hearts and chop them in 1/2-inch pieces.

In a 1 1/2-quart ovenproof dish, combine the mayonnaise, three-fourths of the bacon bits, the artichoke hearts, the Monterey Jack cheese, 3/4 cup of the Parmesan cheese (reserve the remaining 1/4 cup for sprinkling on top) and chiles.

Smooth the top a bit, and sprinkle the mixture with the reserved bacon bits and cheese.

Bake uncovered for 30 minutes. Serve warm with crackers, crostini, fresh veggies or bagel chips. 8 to 10 servings.

Store leftover dip tightly wrapped in the refrigerator for up to 3 days.

To reheat, cover the casserole dish and heat in a 350 degree F oven until hot and bubbling, about 15-20 minutes.

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