Green Chile Artichoke Dip gets a tasty update with the addition of crispy bacon. The recipe is easy to make, and the flavors are amazing!
Featuring melted Monterey Jack and Parmesan cheeses, mild green chiles, creamy mayonnaise and savory bacon, this hot dip is perfect for parties, holiday gatherings, and enjoying as a snack with your favorite crackers, veggies or bagel chips.
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!
Why You’ll Love This Recipe
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.
Ingredients
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.
Step by Step Directions
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.
Storing and Reheating
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.
If you enjoy this recipe, please click below on the stars ⭐️⭐️⭐️⭐️⭐️ to leave a rating! It helps us so much, and we love reading your comments, too!
Hot Bacon Artichoke Dip with Green Chiles
Equipment
- Sharp knife
- Cutting board
Ingredients
- 6 strips thick-cut bacon cooked until crispy
- 1 13.5-ounce can artichoke hearts drained
- 1 cup real mayonnaise
- 1 cup shredded Monterey Jack cheese
- 1 cup grated Parmesan cheese divided
- 1 4-ounce can chopped green chiles drained
- Assorted crackers, chips or veggies for dipping
Instructions
- 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.
Notes
Nutrition
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This recipe was originally published on November 28, 2012, and has been updated with new photos and information.
Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
You need a “pin it” button. 🙂
Looks yummy. Love turkey but ready for something new. Thanks for the idea.
This recipe is one to try out with a houseful of guests this holiday season. Perfect for health-conscious individuals and meat lovers alike! Thanks so much for sharing. The photos are very persuasive! Best regards, “Farmer Doug” @ Ladybug’s Mew in Yellow Point, B.C. Canada
This looks fantastic! I really like the idea of both bacon and the green chilies in the recipe!
This dip…10/10! It was so simple to make and everyone at my party loved it!
Laura, I’m so glad your party guests liked this dip! It’s always a favorite here, too. ~Eliza
Made this for a playoff party we went to this weekend! WOWZERS! The bacon and green chiles took it over the top! Needless to say many others now have your recipe!
Kathi, that’s great to hear and I’m so happy you shared the recipe with others. It’s fun to take something to a party that everyone loves! Thank you for letting me know. ~Eliza
A fantastically easy dip to make and everyone asked for the recipe. I sent them your way!
Wow, I love hearing that your guests loved this dip recipe. Thank you for stopping by to let me know! ~Eliza
This was so good! Thinking about making it again but with Greek Yogurt (trying to eat a bit healthier). Do you think that will work?
I like that idea! While I haven’t tried the recipe with Greek yogurt, it seems doable and I’m so glad you want to cusotmize the recipe to suit your health goals. If you try it and like it, will you let me know? ~Eliza