A Retro Hot Artichoke Dip
This hot artichoke dip hails from the early ’80s, when layering—like the hair and shoulder pads—was big. The original recipe layered the ingredients in the baking dish. Today, I prefer mixing them together and reserving some cheddar for a golden topping. Let your own preference be your guide.
Ingredients
- 1 14-ounce can artichoke bottoms, drained and chopped
- 1 12-ounce jar marinated artichoke hearts, drained and chopped
- 1 4-ounce can roasted diced green chiles, drained (if hot, use to taste)
- 1/2 cup mayonnaise
- 2 cups grated cheddar cheese divided
Method
- Preheat the oven to 350°F.
- In a bowl, mix the artichoke bottoms, marinated artichoke hearts, green chiles, mayonnaise, and 1 cup of the cheddar cheese.
- Transfer to a 2-quart baking dish. Sprinkle the remaining 1 cup of cheddar evenly over the top.
- Bake for 20–25 minutes, until the dip is bubbling and the cheese begins to brown.
- Serve warm with dipping chips or toasted bread rounds.
Notes
Adapted from a Daily-Thorpe opera reception recipe, 1981.
The original called for layering the ingredients. Mixing them together gives a more even dip; reserving half the cheddar for the top creates a golden crust.
For a milder dip, use mild roasted green chiles. If using hot chiles, add to taste.
At the Table
The Familiar
Serve with our Sunol Highlands Chardonnay. Its rounded texture complements the melted cheddar, while its acidity brings freshness to each rich, savory bite.
The Unexpected
Try our Sunol Highlands Sauvignon Blanc. Its bright acidity and herbal character offer a lively pairing with the artichokes and roasted green chiles. Keep the chiles mild to let the wine shine.
