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
Super decadent Cheesy Artichoke Dip - basically the perfect comforting appetizer!
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 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
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.
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!
good catch! it’ll work either way tho!
What’s the green stuff??
Oh my gosh. Made this for the super bowl yesterday and it was amazingly delicious. Possibly one of my favorite eats ever!
My sister always hosts Thanksgiving. But she ALWAYS asks me to bring this dip. A show stopper for sure!!.
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!!
I’d use 8-10 ounces of frozen and thaw it and ring it dry
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?
that totally works
I’m wondering why use flour when the heavy cream will thicken on its own. Seems like it would be too thick.