Southwest Artichoke Cheese Dip Recipe
Hot and creamy, made with roasted new mexico chilies, artichoke hearts, parmesan and cream cheese. Served with house fried tortilla chips. (GF+)
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Ingredients
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Dip
House Fried Tortilla Chips (GF)
Method
Dip
- 1
Prep
Preheat your oven to 375°F (190°C). Drain the canned artichoke hearts well and coarsely chop. If your roasted New Mexico chilies are whole, remove stems and seeds and chop into roughly 1/4-inch pieces. Finely mince the garlic, thinly slice the green onions, and chop the cilantro.
- 2
Combine base
In a medium mixing bowl, use a rubber spatula to beat the softened cream cheese until smooth. Add the sour cream, mayonnaise, Parmesan, and half of the shredded Monterey Jack. Mix until fully combined and homogenous.
- 3
Add flavorings and mix-ins
Stir in the chopped artichoke hearts, roasted New Mexico chilies, minced garlic, green onions (reserve a tablespoon of green onion for garnish), chopped cilantro (reserve a teaspoon for garnish), lime juice, ground cumin, smoked paprika, kosher salt, and black pepper. Fold gently to distribute the mix-ins evenly without breaking up the artichoke too much.
- 4
Assemble for baking
Transfer the dip mixture into an oven-safe shallow baking dish (an 8-inch round or similar, about 1.5 to 2 quarts capacity). Smooth the top with a spatula. Sprinkle the remaining shredded Monterey Jack evenly over the top and dust with an extra tablespoon of Parmesan if desired. Drizzle the teaspoon of olive oil over the cheese to promote even browning.
- 5
Bake
Bake in the preheated oven until the dip is bubbling at the edges and the top is golden-brown, about 18–22 minutes. If you prefer more browning, place under the broiler for 1–2 minutes watching carefully to avoid burning.
- 6
Finish and garnish
Remove from oven and let rest 5 minutes. Sprinkle the reserved green onion slices and cilantro over the top. Optional: add a light dusting of smoked paprika for color. Serve hot with house fried tortilla chips.
House Fried Tortilla Chips (GF)
- 7
Prep tortillas
Stack the corn tortillas and cut each into 6 wedges (like slicing a pizza) to make chips that are about 2–3 inches long. Pat wedges dry with a clean kitchen towel or paper towels to remove surface moisture.
- 8
Heat oil
In a medium heavy-bottomed skillet or a wide saucepan, pour the oil and heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by slipping one tortilla wedge in — it should bubble vigorously and crisp within 20–30 seconds.
- 9
- 10
Season
While still warm, sprinkle the chips evenly with kosher salt and the optional chili powder, tossing lightly so seasoning adheres. Let cool slightly; chips will crisp further as they cool.