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ByGaby Dalkin
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I’m all about the appetizer situation at any party and thisCheesy Artichoke Dip is my new go-to! Normally I’m a chips and guacamole kinda girl, but this fall season I’m going for a more seasonal approach with Cheesy Artichoke Dip and toasted Naan Bread for serving.
Table of Contents
Why I Love This Recipe
This is loaded with tons of flavors from onions to garlic, parmesan cheese, LOADS of artichoke hearts, Gruyere, Fontina, and some breadcrumbs to give it a bit of a bite. I mean, hello… it’s everything you’ve ever wanted in life and more. Then add to that some toasted naan or pita on the side and it’s a recipe for success. This dish is a perfect appetizer whether its game day or you're hosting a dinner party. Pair with some roasted chicken and citrus avocado salad and you're good to go!!
I mean, come on. GET IN MY BELLY.
Ingredients & Substitutions
- Unsalted Butter
- Yellow Onionfinely chopped
- Garlicfinely chopped
- All Purpose Flour
- Parmesan Cheese finely grated
- Heavy Cream
- Artichoke Hearts drained and coarsely chopped
- Sour Cream
- Gruyère Cheese shredded
- Fontina Cheese shredded
- Panko Breadcrumbs
- Stonefire Naan Bread toasted for serving
*For a full list of ingredients and instructions please see recipe card below.
How to Make Cheesy Artichoke Dip
Step 1: Heat butter in a medium skillet over medium heat. When it foams, add onion and garlic, season with salt and freshly ground black pepper, and cook until onion and garlic are beginning to turn brown in color, about 6 minutes.
Step 2: Stir in flour and cook stirring constantly until no longer raw tasting, about 1 minute.
Step 3: Sprinkle in ¾ cup of the Parmesan, pour in cream, and stir to incorporate.
Step 4: Add artichoke hearts, sour cream, and ½ of the Gruyère and fontina and stir until cheese begins to melt.
Step 5: Evenly spread the mixture in the skillet so it’s in a uniform layer and top with remaining Parmesan, Gruyère, Fontina and the panko.
Step 6: Bake at 375F until heated through, bubbling on the edges, and the cheese is melted, about 30 to 35 minutes. Let rest 5 minutes. Serve with Stonefire Naan for dunking.
How to Store Cheesy Artichoke Dip
It is hard to have leftovers when you make this dip!! But, if you have leftovers, store it in an airtight container for 4-5 days. Warm it till its hot and bubbly again in the oven.
How to Freeze Cheesy Artichoke Dip
You can freeze extra dip properly sealed in an airtight container in the freezer for about 2 months. Thaw it out before hand and warm in the oven when its time to eat.
FAQs
What should I do if my artichokes are heavy on vinegar?
Use canned artichokes that have not been marinated in vinegar. Jarred artichokes, especially, can often be marinated in vinegar that can give them a strong flavor and you will risk getting that flavor in the dip.
How should I avoid my dip from being too runny or thin?
Using the flour to make a roux helps create a good base for the dip and keeps it from becoming runny later. Additionally, draining the artichokes well will make sure that there are no extra liquids getting added.
Similar Recipes
- Spinach Dip with Tortilla Chips
- Hot Kale and Bacon Dip
- 7 Layer Dip
- Roasted Onion Dip
If you tried this recipe, please leave a 🌟star ratingand let me know how it goes in the 📝commentsbelow. Thanks for visiting today
Cheesy Artichoke Dip
Author: Gaby Dalkin
5 from 21 votes
Super decadent Cheesy Artichoke Dip - basically the perfect comforting appetizer!
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Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Servings 8 People
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion finely chopped
- 4 medium garlic cloves finely chopped
- ¼ cup all-purpose flour
- 1 cup finely grated Parmesan cheese
- 1 cup heavy cream
- 2 14-ounce cans artichoke hearts, drained and coarsely chopped
- ¼ cup sour cream
- ½ cup shredded Gruyère cheese
- ½ cup shredded Fontina cheese
- ½ cup panko breadcrumbs
- Toasted Stonefire Naan Bread for serving
Instructions
Preheat oven to 375°F.
Heat butter in a medium skillet over medium heat. When it foams, add onion and garlic, season with salt and freshly ground black pepper, and cook until onion and garlic are beginning to turn brown in color, about 6 minutes. Stir in flour and cook stirring constantly until no longer raw tasting, about 1 minute.
Sprinkle in ¾ cup of the Parmesan, pour in cream, and stir to incorporate. Add artichoke hearts, sour cream, and ½ of the Gruyère and fontina and stir until cheese begins to melt.
Evenly spread the mixture in the skillet so it’s in a uniform layer and top with remaining Parmesan, Gruyère, Fontina and the panko. Bake until heated through, bubbling on the edges, and the cheese is melted, about 30 to 35 minutes. Let rest 5 minutes. Serve with Stonefire Naan for dunking.
Notes
I love to serve with mini naan for dipping. Pita chips are also a great choice!
Nutrition Information
Calories: 319kcal | Carbohydrates: 12g | Protein: 12g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 586mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 2mg | Calcium: 318mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
Photo byMatt Armendariz/Food Styling byMarian Cooper Cairns/Recipe from What’s Gaby Cooking
Hi! Could this be made without sour cream? Nobody in our family likes it but this looks amazing! Thanks!
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I’m wondering why use flour when the heavy cream will thicken on its own. Seems like it would be too thick.
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Made this recipe last year for NYE and it was a hit! Not a bite was left. Making it again this year for thanksgiving. Question though? Will jarred artichokes that are marinated in oil be ok or is that a mistake?Reply
that totally works
Hi! I’m making this for Halloween this weekend! If I wanted to add spinach, would I use frozen spinach and if so, how much? Looks delish, can’t wait!!
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I'd use 8-10 ounces of frozen and thaw it and ring it dry
My sister always hosts Thanksgiving. But she ALWAYS asks me to bring this dip. A show stopper for sure!!.
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Oh my gosh. Made this for the super bowl yesterday and it was amazingly delicious. Possibly one of my favorite eats ever!Reply
What’s the green stuff??
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I think this recipe has a flaw. Step 3 says add 1/2 cup gruyere and fontina yet at the end it says to add those cheeses to the top. I’m wondering if you meant 1/2 of the cheeses rather than 1/2 cup. It taught me to read to the end! But it is delicious with the cheese added in anyway!
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good catch! it'll work either way tho!
I’ve made this recipe twice. It is good, but I think it needs something for more flavor. Next time I make this I will add hot sauce, chopped jalapenos or diced green chilis.
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Can you make this ahead of time?
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sure can
Ok, so I’m pretty amateur at cooking. I’ve been following and omg I my family loves my meals now. lol very tasty and so easy to follow. Ok, that aside to make this ahead of time I can do all but pop it in the oven? Nothing will get yucky sitting in the fridge overnight? I’m trying to make all I can ahead of time to save time.
yes - you can totally make ahead
Scrumptious!! Thank you Gaby.Reply
Great dip - we add some crab to it as wellReply
This is delicious! Great recipe! I have a quick question about the Global vegetable knife you use in your recipes. Is it a 7 inch or 5.5 inch? Thank you!Reply
7!!
I made this for New Year's Eve and everyone kept asking where I got this recipe. It is the best artichoke dip EVER. Use crudite, pita chips, crusty bread, or tortilla chips to dip up this delicious goodness. I promise everyone will be asking you for the recipe!Reply
