Hot Bacon Artichoke Dip with Green Chiles
Creamy artichoke dip gets a boost of flavor with the addition of crispy, tasty bacon and spicy green chiles. Serve this party appetizer dip with crackers, chips, or fresh veggies.
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
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.
Nutrition
Calories: 327kcalCarbohydrates: 2gProtein: 9gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 42mgSodium: 529mgPotassium: 75mgFiber: 0.004gSugar: 0.2gVitamin A: 196IUVitamin C: 0.03mgCalcium: 176mgIron: 0.3mg
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