Retro Hot Artichoke Dip

A warm, cheesy artichoke dip with roasted green chiles and a golden cheddar topping. Adapted from a 1981 opera reception recipe, it’s an easy appetizer to serve with chips or toasted bread rounds.

Prep Time 15

Cook Time 25

Servings 12 servings

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

Instructions

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.