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. 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. 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
The BEST dip I have ever tasted. Friends always request it when I offer to bring an appetizer. Too legit to quit.
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?
Yes you can absolutely leave some whole / halved or quartered towards the top! And thats parsley for garnish
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
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?
10 inch would be ideal
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!
can you make this with marinated artichokes? I can't find regular artichokes.
sure! just make sure they are drained well!
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.
oatmeal??
What an awesome combination of flavors. Thanks for sharing this dish.
absolutely delicious!! Thank you for creating this divine treat!
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!
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!
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.
Is there something I can use by in place of flour.?
I’m making for someone who needs gluten free
you can use a GF flour!!
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.
A favorite appetizer of mine now. Made this last weekend and everyone loved it! Served with naan but sometimes I use pretzel chips.
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.
Can you use the marinated artichokes? I happen to have two jars in my pantry... want to make this for our annual Oscars party!!
yes but drain them REALLY WELL!
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!
BEST COMMENT EVER! Thank you!