Cheesy Artichoke Dip


Total Time:

45 minutes



I’m all about the appetizer situation at any party and this Cheesy Artichoke Dip is my new go-to!

Cheesy Artichoke Dip from (@Whatsgabycookin)

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 from (@Whatsgabycookin)

Cheesy Artichoke Dip

Super decadent Cheesy Artichoke Dip - basically the perfect comforting appetizer!
5 from 14 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Appetizer
Cuisine American
Servings 8 People


  • 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


  • 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 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.

Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking

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Recipe Rating


  1. Christine Haley

    5 stars
    I have made it 4 times already over the holidays and I have received so many compliments. This is a great recipe and will be used by my friends and family as I have shared it with all. Thank you Gaby

    • Gabbi Garza

      what size pan did you use?! i need to buy one so i want to make sure it is the right size for the dip. 12 inch or 10 inch?

  2. Lynn Stephenson

    5 stars
    Delish! Just made tonight!! Wondering what herb you sprinkled on top? And I chopped
    My artichokes pretty finely—They didn’t look as pretty as yours did. Did you leave some artichokes partially whole towards the top of the dip for presentation?

    • Gaby

      Yes you can absolutely leave some whole / halved or quartered towards the top! And thats parsley for garnish

  3. Brianda

    5 stars
    The BEST dip I have ever tasted. Friends always request it when I offer to bring an appetizer. Too legit to quit.

  4. Kate Peterson

    5 stars
    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!

  5. Debbie Christianson

    5 stars
    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!

    • Nikki Valenzuela

      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.

  6. Jean

    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.

  7. Angie

    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!

  8. Emily P.

    5 stars
    Oh my gosh. Made this for the super bowl yesterday and it was amazingly delicious. Possibly one of my favorite eats ever!