Cheesy Artichoke Dip

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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

5 from 15 votes
Super decadent Cheesy Artichoke Dip - basically the perfect comforting appetizer!
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


  1. This looks so delicious! I’m normally a chips and dip kinda girl but I would love to try this one out 🙂

  2. I’d love to try this as a pizza sauce by finely chopping all the ingredients!!! Sounds amazing and will be trying it soon!!

  3. This looks so wonderful!! I am with you – I love to nibble away at all the appetizers!! This one is a sure winner.

  4. 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

  5. Artichoke dip is my FAVE. I love that you included gruyere and fontina- bet it’s super gooey and melty!

  6. Artichokes are some of my favorites – so I can’t wait to try this dip! It looks absolutely amazing, Gaby! Yum! xo

  7. 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!

  8. 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!!

  9. 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?

  10. 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!

  11. 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! 🙂

  12. Just saw your video and can’t wait to make this: nice and cheese!!!
    Unfortunately your voice did not come through – no voice – disappointed

  13. 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.

  14. 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!

  15. 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!

  16. 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!

  17. 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!

  18. Can you use the marinated artichokes? I happen to have two jars in my pantry… want to make this for our annual Oscars party!!

  19. 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.

  20. A favorite appetizer of mine now. Made this last weekend and everyone loved it! Served with naan but sometimes I use pretzel chips.

    1. A thickener you may want to experiment with is xanthan gum. I play around with it in place of roux and have had great results. Tapioca starch is another. I love the glutens, but not a fan of heavy, sometimes gloppy roux based dips.

  21. 5 stars
    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.

  22. 5 stars
    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!

    1. 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!

  23. Hey Gaby, this looks awesome and I’m think about making it tomorrow but would you be able just to use Gruyère cheese with the oatmeal and double the amount? Or some other type of white cheddar or something? I sometimes have trouble finding all the cheese at my store.

  24. 5 stars
    This is SO good! I added one box of chopped frozen spinach and was delicious-brought it to a pot luck and was a crowd pleaser. Will definitely make again!

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