Artichoke Chile Dip

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat


36 large jalapeno chilies -- roasted and peeled

2 teaspoons mayonnaise

2 teaspoons prepared chili sauce

2 teaspoons minced capers

2 teaspoons minced green onions

2 teaspoons minced fresh parsley

1/2 teaspoon dijon mustard

1/2 teaspoon horseradish

salt & fresh ground pepper

1/4 teaspoon paprika


1 3/4 cups all purpose flour

3/4 cup beer -- room temp

2 eggs -- room temp

3 tablespoons minced green onions

2 tablespoons vegetable oil

1 1/2 tablespoons catsup

2 teaspoons worcestershire sauce

1 1/2 teaspoons fresh lemon juice

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon cayenne pepper


Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper.

Spoon about 1 t into each chili (do not over stuff; chili should close). Arrange chilies on baking sheet. Refrigerate.

Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.


Happy cooking...