Tinhateats

Artichoke and Green Chili Dip

This creamy, cheesy jalapeño green chili dip is a total crowd-pleaser! It disappears instantly, every time. Packed with flavor and perfect for keto or GF diets, this dip combines cream cheese, avocado mayo, jalapeños, green chilis, and plenty of cheese. Serve warm with homemade chili lime tortilla chips for the ultimate party snack.
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This delicious and zesty artichoke and green chili dip is just the right blend of smooth creaminess and zesty spice, this dip is certain to satisfy everyone’s taste buds, no matter what the occasion may be.

picture of Keto artichoke dip or green chili artichoke dip

This warm jalapeño green chili artichoke dip is creamy, cheesy and a total crowd pleaser. Every time I make this keto dip it gets completely devoured! It’s hard to go wrong with a dip made of cream cheese, avocado mayo, jalapeños, green chilis and plenty of parmesan and pepperjack cheese served warm and with homemade chili lime tortilla chips, yeah sign me up! 

chip dipping into a Artichoke and green chili dip with cheese oozing

This keto artichoke dip comes together in under 10 minutes and is gluten free and keto friendly. Since we are just weeks away from Super Bowl Sunday, here is your excuse to celebrate with this warm, cheesy and deliciously addicting dip. 

I know, not everyone is a football fan, but I know one thing I can agree on with my followers is that this jalapeno artichoke and green chili dip Is a must make regardless of a football game. So, let’s put on our game-day pants (whether that be an apron or a jersey) and let’s get to making this dip ASAP!

Ingredients you will need for This keto artichoke dip

  • Green chilis-These give this dish a nice little kick with minimal heat.

  • Yellow sweet onion-You can also use white onion; I like the element of a sweet onion to balance out all the other flavors. These onions are sautéed until caramelized.  

  • Artichoke hearts-These make this dish nice and hearty/meaty. 

  • Cream cheese-Adds flavor, creaminess and binds the ingredients together.

  • Avocado Mayo-Mayonnaise will add moisture and acts as a binder for this dish.

  • Pickled Jalapenos-These jalapenos add a touch of heat and the right amount of acid this dish needs from the pickling process the jalapenos go through. (If doing Keto make sure they don’t contain sugar) 

  • Parmesan cheese-Adds creaminess to this dish.

  • Pepperjack cheese-Adds creaminess to this dish.

  • Garlic powder

  • Salt

  • Pepper 

How to make this artichoke and green chili dip

  1. In a large skillet, sauté over medium heat diced sweet or yellow onion until caramelized and tender. About 3-5 minutes.

  2. In a bowl mix together until well incorporated cream cheese, avocado mayo, 3/4 cup parmesan cheese, 3/4 cup Pepperjack cheese, Jalapenos, green chilis, artichoke hearts (drained) and chopped, cooked onion, garlic powder, salt and pepper.

  3. Transfer to a 1.5 qt baking dish and sprinkle with remaining cheese and jalapenos. Bake 350 degrees Fahrenheit for 20-25 minutes or until melted and bubbly.

  4. Serve with Chips or bread and enjoy!

Homemade chili lime tortilla chips for dipping artichoke green chili dip

How to make homemade tortilla chips

Making homemade tortilla chips couldn’t be any easier, well unless you buy a bag from the store that is, but if you are like me, you always have 2 or 3 leftover tortillas in the fridge from a package that was purchased weeks ago and in this economy I’m not about to waste those tortillas, so let me show you a no-waste way to use those tortillas up and make the yummiest homemade tortilla chips you’ve ever had! 

  1. Preheat oven to 350 Degrees Fahrenheit. 

  2. Grab 8-10 tortillas these can be flour, corn, almond flour, Siete chickpea etc. I’ve made these with all different types of tortillas, and they all turn out amazing. Use a pizza cutter and cut your tortillas in quarters, and then cut again to make smaller triangles.

  3. Lay your tortilla triangles flat on a large baking sheet and spray with avocado oil and then sprinkle with chili lime seasoning. If you need to spread the seasoning out, you can use your hands to toss the tortilla chips together until the seasoning is evenly coated amongst each chip then lay your chips flat on the baking sheet. NOTE: This seasoning has salt in it so don’t over salt your chips by adding additional salt. 

  4. Bake in oven for 10-15 minutes. Watch closely around the 10-minute mark as these can burn easily. Tortillas should look golden brown and crispy. If you take them out and they are undercooked or not crispy enough, pop back in the oven for a few more minutes. 

  5. Once cooled store in Ziploc bag on the counter for 3-5 days. 

Craving More scrumptious Bites? Try These!

Crispy Buffalo Chicken Wings (GF/Paleo)

Crispy Chicken Taquitos (Grain Free)

Crispy Coconut Chicken Tenders (Paleo)

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chip dipping into a Artichoke and green chili dip with cheese oozing

Warm Jalapeño Artichoke and Green Chili Dip (KETO/GF)

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A warm and bubbly jalapeno Artichoke and Green Chili Dip is a delicious appetizer that is perfect for any party or gathering. Served with homemade chili lime tortilla chips for the perfect party dish!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 8 People

Equipment

  • 1.5 Quart baking dish
  • 1 Handheld mixer
  • 1 Large bowl
  • 1 Baking sheet

Ingredients
  

  • 1 4oz can Green chilis (not fire roasted)
  • 1 Yellow sweet or white onion diced
  • 14 oz Can or jar artichoke hearts in water, drained and chopped. I like to just run my knife through and chop them into smaller pieces. Note: If your artichoke hearts are canned in oil, give them a rinse and let drain before adding to the dip.
  • 1 tbsp Avocado oil
  • 6 oz Cream cheese room temperature
  • 1/2 cup Avocado mayonnaise
  • 1/4 cup Jalapenos pickled and chopped Reserve 6-8 whole Jalapenos for topping
  • 1 cup Parmesan cheese shredded Reserving 1/4 cup for topping
  • 1 cup Pepperjack cheese shredded Reserving 1/4 cup for topping
  • 1/2 tsp Garlic powder
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Tortilla Chips Optional

  • 8-10 Tortillas you can use Almond flour, corn, regular flour, or chickpea. I prefer Siete brand for mine.
  • 1.5 tbsp Chili lime seasoning
  • 1-2 tbsp Avocado oil/spray

Instructions
 

  • Preheat oven to 350 degrees. If making homemade tortilla chips, make those before the dip. See instructions below.
  • In a large skillet, add 1 tbsp avocado oil and sauté diced onion over medium heat until caramelized and tender. About 3-5 minutes.
  • Using a handheld mixer mix together in a bowl cream cheese, avocado mayo, 3/4 cup parmesan cheese, 3/4 cup Pepperjack cheese, Jalapenos, green chilis, artichoke hearts (drained) and chopped, cooked onion, garlic powder, salt and pepper.
  • Transfer mixture to a 1.5 quart baking dish, spreading evenly over the top. Top with remaining cheese and jalapeños.
  • Bake 350-degree Fahrenheit oven for 20-25 minutes or until melted and bubbly.
  • Serve warm with tortilla chips or bread and enjoy!

Tortilla Chips

  • Cut 8-10 tortillas in quarters, then again to create smaller triangles. lay on sheet pan and spray with avocado oil then sprinkle with chili lime seasoning. Give a toss to coat evenly and spread out on sheet pan separating the triangles from sticking to eachother. You may need to use two large sheet pans if making a lot of tortilla chips. Bake in 350-degree oven for 10-15 minutes. Watch closely towards 10 minutes as they can burn easily.
Keyword artichoke, Dip, greenchili, jalapeno, keto
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!

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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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