No Spinach - Lilly's Artichoke Dip
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 2 (14 ounce) cans canned artichoke bottoms in water
- 2 (8 ounce) bricks of softened cream cheese
- 2 (4 ounce) cans diced green chilies
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 2 roma tomatoes, chopped (for garnish) (optional)
- 4 green onions, sliced (for garnish) (optional)
- tortilla chips
directions
- Heat oven to 400.
- Drain and chop artichoke bottoms.
- Combine first 6 ingredients in oven proof dish. I use a stoneware dish.
- Bake for 15 minutes.
- After 15 minutes, stir to combine melting ingredients.
- Bake another 15 minutes.
- Meanwhile chop fresh roma tomatoes in a large dice. Set aside.
- Thinly slice green onions. Set aside.
- Check dip to make sure all ingredients are thoroughly incorporated and bubbling.
- Garnish with tomatoes and green onions.
- Special note: this can be made in the crockpot as well, and even in the microwave with good results. I do prefer the oven method. What matters most is that it is bubbling hot.
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RECIPE SUBMITTED BY
I have too many cookbooks that I love to name a favorite. It'd be better to name authors.
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