Fire roasted green chiles add a delicious variation to the classic spinach and artichoke dip which is the perfect appetizer for fall entertaining and game days.
I am sharing a family favorite with you today! About 10 years ago, when my hubby and I were first married, we were invited to a dinner at a mutual friend’s house and I needed to come up with an appetizer to share. I was so happy that it didn’t last very long at that dinner. We usually make this recipe now for fall entertaining or game days.
I don’t even remember where I found the original recipe, but I tweaked it a little and came up with this yummy spinach artichoke and green chile dip. It is the perfect mix of creamy cheesiness, but with so much flavor added by the chiles. Eating it warm and bubbly out of the oven is best. You can’t go wrong with melty cheese.
I prefer the taste of the Fritos with this dip, but you could serve it on other chips, breads, or crackers. You can also adjust the spiciness of the recipe by substituting out the hot chiles for mild ones.
Spinach Artichoke Green Chile Dip
Warm and delicious Spinach Artichoke Green Chile Dip, served right out of the oven with Fritos
- 1 (8 oz.) package cream cheese room temperature
- 1/2 cup mayonaise
- 1/2 cup light sour cream
- 1 1/2 cups parmesan cheese
- 2/3 cups mozzarella cheese
- 2 (4 oz.) cans hot diced green chiles drained (if you prefer it milder, substitute one can for mild)
- 1 (14 oz.) can artichoke hearts in water drained
- 2 handfuls fresh spinach
Preheat oven to 375 degrees.
In a mixing bowl, mix together cream cheese, mayo and sour cream with a wooden spoon.
Mix in mozzarella, parmesan, and green chiles.
Gently mix in spinach and artichoke hearts.
Bake for 30-35 minutes uncovered until bubbly and golden brown.
Here are 19 more appetizers for fall! This is your go-to list for upcoming entertaining, parties, Thanksgiving, and game days!
Spinach Artichoke + Green Chile Dip by Ella Claire | Baked Garlic Knots by Sweet C’s | Savory Pumpkin Hummus by Zevy Joy | Spiced Warm Brie by Boxwood Avenue | Sea Salt Dinner Rolls and Herb Butter by House 214 Design
Roasted Stuffed Figs by Town and Country Living | Cranberry Sweet Potato Rounds by Tidy Mom | Gluten Free Baked Brie by Taryn Whiteaker | Healthy Pumpkin Dip by Tidbits | Fig Prosciutto Sweet Potato Bites by The Chronicles of Home
Beet Bruschetta with Goat Cheese and Basil by My Sweet Savannah | Cheddar Bacon Beer Dip by Inspired by Charm | Pumpkin Sheet Pan Nachos by Farmhouse of Boone | Everything but the Bagel Bubble Bread by Nest of Posies | Garlic Smashed Potatoes by Julie Blanner
Olive Pecan Cheese Log by anderson + grant | Stuffed Peppers by Nesting with Grace | Chicken Cranberry Meatballs by Shabby Fu Fu | Chicken Pot Pie Bites by Nina Hendrick | Cranberry Almond Mini Cheese Ball Bites by Summer Adams