By Maili Halme


My sister Melissa is famous for her artichoke dip. She makes it for every holiday and family celebration. It is always devoured and everyone always asks for the recipe.

I’ve gotten so many requests for it that I decided it was easiest to put it on my blog. It is super easy and the ingredients can be combined a day in advance. Then you just pop it in the oven before the guests arrive.

You can use any oven-safe casserole or serving dish to bake this in. Smaller dishes make a deeper dip and wider containers make a thinner layer. Either way, they all taste wonderful!



2 14-ounce cans artichoke hearts, packed in water

2 cups grated parmesan cheese (not the powdered stuff, but the one that looks more like shredded cheese. Or grate some yourself)

1 1/2 cups mayonnaise (or 1 cup works too)

1 4-ounce can diced jalapenos

1 4-ounce can diced green chiles

Tortilla Chips

Preheat oven to 375 degrees.

Drain artichokes and chop roughly. (If you use artichokes packed in oil, rinse them well. The artichokes packed in water are best.) Place chopped artichokes, Parmesan cheese, mayonnaise, jalapenos, and green chiles in a bowl and mix well.

Pour into the baking dish of your choice (You can use an 8 x 8-inch square or a 7 x 11 rectangle or whatever you happen to own.) Bake uncovered for 20 to 30 minutes until it is browned on top and bubbly.

Makes about 6 cups, serving 12 to 20 guests as an hors d’oeuvres.

For more holiday recipes, visit Maili Halme’s blog at