I’m all about the appetizer situation at any party and this Cheesy 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. It’s 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.
I mean, come on. GET IN MY BELLY.
Cheesy Artichoke Dip
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Description:
Super decadent Cheesy Artichoke Dip - basically the perfect comforting appetizer!
By:
Gaby Dalkin
Rating:
Servings:
8
Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Course:
Appetizer
Cuisine:
American
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion finely chopped
- 4 medium garlic cloves finely chopped
- 1/4 cup all-purpose flour
- 1 cup finely grated Parmesan cheese
- 1 cup heavy cream
- 2 14-ounce cans artichoke hearts, drained and coarsely chopped
- 1/4 cup sour cream
- ½ cup shredded Gruyère cheese
- ½ cup shredded Fontina cheese
- 1/2 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 3/4 cup of the Parmesan, pour in cream, and stir to incorporate. Add artichoke hearts, sour cream, and 1/2 cup 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.
Cheesy Artichoke Dip: Chef Vision
Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking
OMG. Artichoke dip is my weakness and this looks SO good. I would eat the whole batch if I could.
This looks so delicious! I’m normally a chips and dip kinda girl but I would love to try this one out 🙂
I’d love to try this as a pizza sauce by finely chopping all the ingredients!!! Sounds amazing and will be trying it soon!!
genius idea!! keep me posted
Can you make this the night before a party?
yes – and then cover and refrigerate it and bake right before the party!
Seriously, this looks amazing! I’ve got some artichokes calling me name!
This looks so wonderful!! I am with you – I love to nibble away at all the appetizers!! This one is a sure winner.
Yum!!!!
I LOVE naan, and I wish I had some right now so that I could devour all the cheesy goodness of that artichoke dip! Looks delicious!
xx Allison
alwayseatdessert.com
My mouth is watering over this dip! I can’t wait to serve this at my next get together!
Artichoke dip is my FAVE. I love that you included gruyere and fontina- bet it’s super gooey and melty!
Can you add spinach to this as well? If so when should you add the spinach in the cooking process.
Thanks
add it when you add the cheese!!
Artichokes are some of my favorites – so I can’t wait to try this dip! It looks absolutely amazing, Gaby! Yum! xo
I just made this tonight to have as an appetizer while we all prepped for our big Thanksgiving meal tomorrow. Every single person said it was one of the most amazing dips they have had. Thank you Gaby! You make cooking so fun!
OMG!!!! Thank you!!!!!
Love this! Can’t wait to make it over the holidays. Can you please tell me what size skillet that is? Is it just a 10″?
Thanks so much!!
It’s an 8 inch!!
Can I make this without the breadcrumbs? Or if not, what do you recommend that would be GF?
use GF bread crumbs and you’ll be golden!
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Is it necessary to cook this in a skillet to heat everything through? Or to keep it fully contained? I was thinking of making a football shaped bread bowl for the game, and was wondering if I could cook it in that. Do you think it would work?
that would totally work!! and sounds freaking CUTE1
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Artichoke dip is my favorite kind!!! This looks like exactly what I would expect from a Whats Gaby Cooking recipe!! A classic but fulllllllly loaded and elevated to that even more delicious level. This looks AWESOME!
This sounds amazing and I cannot wait to make it (with gluten free flour) this weekend!! I’m usre it’s as delicious as it looks! 🙂
Aahhh, I love artichokes and this looks AMAZING!! I don’t do sports, but I’ll just take the dip, please!
Just saw your video and can’t wait to make this: nice and cheese!!!
Unfortunately your voice did not come through – no voice – disappointed
Positively mouth watering!
This needs to be face planted!!
this is totally acceptable as dinner for one, right? #pleasesayyes
This looks AMAZING. I’m thinking of bringing this to a tailgate, will it be okay if it cools down before serving? Not sure if I’ll have access to a heating source.
it’s best served warm!
what size skillet did you use Gabby?
Thanks!
9 inch!
Hi Gaby
Just to clarify: In one response you said the skillet was 8 inch, then a few responses down you said it was 9 inch. It looks wonderful and want to follow, can you let me know the size you actually used? Thank you!
either would work!
Hi Gaby,
This looks amazing, do you think the same recipe could work in a slow cooker? I’d love to bring this to a office holiday party but need it to be easy to transfer. Thanks!
it would but the top wouldn’t be crispy
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Hey! Are the artichokes the marinated ones in oil or plain? Making this on the weekend.
plain!!
Any chance greek yogurt could sub for sour cream? I have an aversion…
totally!
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I made this for my family over the weekend and it got such rave reviews. You know it’s a good recipe when my husband (who’s not the greatest lover of cheese) says it’s incredible. Will be making it again very soon! Thank you!
I have tried many artichoke dip recipes over the years and this is hands down THE BEST. I made it last night as an appetizer and we ended up eating it by the spoonful as a side dish with broiled salmon and a green salad. Thank you so much for sharing!
BEST COMMENT EVER! Thank you!
Can you use the marinated artichokes? I happen to have two jars in my pantry… want to make this for our annual Oscars party!!
yes but drain them REALLY WELL!
Make your own naan…its literally flour, ghee, yeast, yogurt and a nice carbon steel pan to quick cook them stove top. They freeze well to in zip lock bags as well after cooling.
A favorite appetizer of mine now. Made this last weekend and everyone loved it! Served with naan but sometimes I use pretzel chips.
Is there something I can use by in place of flour.?
I’m making for someone who needs gluten free
you can use a GF flour!!
This dip is always a huge hit at all the parties. So good and cheesy. I put pita, bread and corn chips for the side.
You need to make this for your next party.
Can this be frozen and reheated a week later? I made this yesterday and didn’t think to half the recipe. We are going out of town for the weekend and can’t finish it, I would hate to waste it!
ya – I would transfer it to a tupperware and freeze it. And when you’re ready to eat it again, take it out, thaw it out and re-bake with some extra cheese on top!
absolutely delicious!! Thank you for creating this divine treat!
What an awesome combination of flavors. Thanks for sharing this dish.
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