Admittedly this is not the healthiest artichoke dip recipe. There are some healthy ones out there, and this is not one of them. Not at all. Nope. And maybe that’s why it’s so blasted delicious. I don’t go for the mayo-laden artichoke dips on the appetizer menus of chain restaurants. I won’t buy them. I won’t eat them. I won’t make them. It’s just a little aversion I have. I will, however, eat an obscene amount of this artichoke dip, which is made instead with cream cheese and sour cream.
No one loves this artichoke dip recipe quite as much as I do. When I first started making it, I made it exactly the way my friend Annie makes it. (It is her recipe after all.) Then one time I decided to add some green chiles and it worked really well with the Monterey Jack. And then I started adding hot sauce to give it a kick. This artichoke dip recipe was just begging for some hot sauce! It’s really good either way, but I honestly haven’t made it sans hot sauce ever since.
Look, all I’m saying is that if you like artichoke dip, or even if you don’t…you gotta try this. This dip changed my mind about artichoke dips forever. It’s worth the splurge on calories, and if you take it to a party with you or serve it up to guests, then it’s like the light version because you won’t be forced (yes, forced) to eat the whole thing by yourself. Do not make this when you’re home alone. I’m warning you! But if you don’t heed my warning, just make sure you have a bag of chips or a stack of toasted bread nearby, or at the very least, a spoon. Have some dignity, ok? Don’t eat it with your fingers. Or if you do, don’t let anyone see you do it.
Okay. We’ve covered all the nitty gritty and now it’s time for you to step away from the computer, make your shopping list, and go to the store. Get twice as many ingredients as you think you’ll need. Trust me on this one. You know, so you can try it out once before you make it for your other people. *wink, wink* Not because you’ll eat a batch by yourself or anything. It will save you another trip to store. That’s all.
Alrighty, I’ll quit yapping. Just take my word for it – if there is only room for one artichoke dip recipe in your life, let this be the one. And it comes just in time for game day.
Cheesy Green Chile Artichoke Dip Recipe
1 bunch (5-6) green onions
1 Tablespoons (3 garlic cloves) minced
½ cup butter
8 oz. cream cheese
2 cups sour cream (not light)
1, 12 oz. jar marinated artichoke hearts, drained and finely chopped
3 cups shredded Monterey Jack Cheese, divided
4 oz can fire roasted diced green chilies (can use two cans if you really like green chiles)
1/2 teaspoon Tabasco sauce, optional
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
For serving: chips, crackers, or toasted bread
1. Preheat oven to 300 degrees F. Grease an 8- by 11-inch baking dish with butter.
2. Heat a medium-sized skillet over medium high heat. Add the butter and let it melt. After the foaming subsides, add the green onions and garlic. Lower the heat and cook, stirring frequently, until the onions soften and the garlic starts to turn golden, about 3 minutes.
3. In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Add the sour cream and mix well. Next add the artichoke hearts, 2 cups of the shredded cheese, and sautéed green onions and garlic. Mix until combined. Transfer to the prepared pan. Smooth out the top and sprinkle with the remaining 1 cup of shredded cheese.
4. Bake for at least one hour, or until bubbly and the cheese has browned on the top.
5. Serve with tortilla chips, crackers, or toasted bread.
-Can be made three days in advance, refrigerated, and baked before serving.
-Substituting low-fat sour cream or yogurt for the full-fat sour cream might result in curdling. It will still taste good, it just won’t have the same texture. You can substitute low-fat cheese however.