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
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!
Any chance greek yogurt could sub for sour cream? I have an aversion...
totally!
Hey! Are the artichokes the marinated ones in oil or plain? Making this on the weekend.
plain!!
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
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!
what size skillet did you use Gabby?
Thanks!
9 inch!
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!
this is totally acceptable as dinner for one, right? #pleasesayyes
This needs to be face planted!!
Positively mouth watering!
Just saw your video and can't wait to make this: nice and cheese!!!
Unfortunately your voice did not come through - no voice - disappointed
Aahhh, I love artichokes and this looks AMAZING!! I don't do sports, but I'll just take the dip, please!
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! 🙂
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!
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