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.
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. While I love steamed artichokes, this is everything one has 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 Onion finely chopped
- Garlic finely 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.
Tips & Tricks
I love to serve with mini naan for dipping. Pita chips are also a great choice!
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
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Cheesy Artichoke Dip
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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking
This dip is delicious. I had some baby kale that I chopped up and sautéed and added that with some parsley, red pepper, and lemon juice. Bringing this to a cocktail party with pita chips and naan bread.
This is a holiday staple in our home! Far better than any restaurant version we’ve tried!
Sometimes we add a couple handfuls of spinach before baking & that’s great too!
Do you want to the hit of the party? Make this dip! It’s so delicious and easy to make!