Make Ahead

Creamy Artichoke Habanero Dip

October  4, 2022
4 Ratings
  • Serves 4-6
Author Notes

This creamy dip is rich and delicious with just the right amount of kick. I travel a lot for work and one day while standing on line at an airport in Northern California I was chatting with a gal about spicy foods and she said she liked to mix habaneros with mascarpone and cream cheese to make a dip. At that time, I had never worked with habaneros before and quite frankly they scared me. Well, actually they scared..and tempted me. I couldn't stop thinking about them and as soon as I got back home, I decided to whip up an artichoke dip with my new friend, the habanero. This dip is amazing and a great party dip - whether you're watching football and serve it with chips or toasted pita points, or you're entertaining guests for an elegant holiday party and serve it with crostini - this dip is a huge hit. - The Enchanted Cook —The Enchanted Cook

Test Kitchen Notes

Here's a spicy new take on the classic artichoke dip: hot peppers and artichoke hearts are nestled in tangy cream cheese and elegant mascarpone. You'll know when it's ready to eat when the top turns a light golden-brown and the edges get bubbly in the oven. Be sure to warn your guests about the habanero! Note: Recipe can be doubled for a larger crowd. —broccolirose

What You'll Need
  • Marinate Habaneros
  • 1 fresh habanero pepper, sliced
  • 1 large clove garlic, rough chopped
  • 1 pinch kosher salt
  • 1/4 cup distilled white vinegar
  • Make the Dip
  • 4 ounces organic cream cheese
  • 4 ounces mascarpone cheese
  • 1 teaspoon minced marinated habanero peppers
  • 1 7.5-ounce jar marinated artichoke hearts, drained and rough-chopped, liquid reserved
  • 3 large cloves of garlic, minced
  • 1 tablespoon good mayonnaise
  • 2 tablespoons grated Parmigiano Reggiano
  • 1 teaspoon reserved liquid from marinated artichoke hearts
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • chopped fresh chives to garnish
  1. Marinate Habaneros
  2. Place sliced habanero, garlic, and salt in a small bowl and cover with vinegar. Cover bowl and allow to marinate on counter top for 24 hours or up to 3 days.
  3. Remove the habaneros from the marinade and mince. The remaining vinegar mixture will be hot and you may wish to reserve it to sprinkle on steamed spinach or other greens.
  1. Make the Dip
  2. Oven 350 degrees F.
  3. Mix all the ingredients (except the chives) together then place in a small-medium baking dish and spread evenly. Bake in oven for 30-35 minutes until hot, bubbly and lightly browned.
  4. Serve hot straight from the oven. Garnish with fresh chives and serve with fresh veggies, crostini, tortilla chips, sliced French bread, or toasted pita points. Or just grab a spoon and dig in.
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  • littleclove
  • lapadia
  • fortheloveofyum
  • The Enchanted Cook
    The Enchanted Cook

6 Reviews

littleclove January 18, 2011
YUM! This looks really great. I love the habanero kick! They've always scared me, too, but I'm going to dive into this one head first. Thanks!
The E. January 18, 2011
Oh I hope you like it! Let me know if you make it and what you think!
lapadia January 18, 2011
Love this...saved it, thanks for sharing it!
The E. January 18, 2011
Thanks Lapadia!!
fortheloveofyum January 16, 2011
A family friend of mine makes this sort of dip and I got the recipe from her and make it for parties and it is always a hit. I love the custard-like texture it has when it's done baking. I want to dig into your picture...mmmm! :)
The E. January 16, 2011
Thank you so much!