For an extra layer of flavor, consider adding a clove of minced garlic or a splash of lemon juice to the mixture. If you prefer a spicier kick, substitute the green chiles with finely chopped jalapeño peppers, adjusting the quantity to your desired heat level. To prevent the top from browning too quickly, you can tent the dish with foil during the last 10 minutes of baking. Leftover artichoke dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Curtis Schaefer
Jun 19, 2024So easy to make and absolutely delicious. Will definitely make again!
Claudie Lockman
Feb 1, 2024I used jalapenos instead of green chiles, and it gave it the perfect amount of spice.
Rico Kilback
Nov 30, 2023I added a little garlic powder and it was amazing!
Erik Yundt
Jun 12, 2022This dip was a huge success at my party! Everyone raved about how creamy and flavorful it was.