Artichoke Chili Dip

Four ingredients into a bowl, stir, bake 20 minutes. Artichoke hearts, a full cup of grated Parmesan, canned green chilies, and mayonnaise bake into a hot, creamy dip that disappears fast at parties.

The Parmesan does the heavy lifting. A full cup means the dip bakes up with a salty, nutty crust on top and a creamy center. The canned green chilies bring mild heat and that distinctly Southwestern edge that separates this from a plain artichoke dip.

Serve straight from the baking dish with tortilla chips while it’s still bubbling. It’s best hot; it gets heavy and dense as it cools.

Kitchen Tips

• Drain artichoke hearts well and chop into roughly ½ inch pieces for the best texture; too finely chopped and they disappear into the dip
• A ceramic or cast iron baking dish retains heat so the dip stays warm at the table longer
• For a browned top, run it under the broiler for 2 minutes at the end of baking
• Don’t overbake; 20 minutes is enough to get the top golden and the center hot through

Variations

• More heat: Use hot green chili peppers or stir in a dash of hot sauce for a spicier version
• Richer: Mix in 4 oz softened cream cheese alongside the mayonnaise for a denser, more indulgent dip