This Cheesy Artichoke Dip is the hot dip that has 100% taken over my appetizer rotation and I have absolutely no intention of changing it anytime soon. Three kinds of cheese, Gruyère, Fontina, and Parmesan, melted into a creamy base of sautéed onions, garlic, and artichoke hearts, topped with more cheese and a sprinkle of crispy panko breadcrumbs, and baked until bubbly and completely irresistible. It's the appetizer that disappears faster than anything else and one reader said it beats every restaurant version she has ever had, which is honestly music to my ears. If you are building out the full dip spread right now, my Spinach Bacon Artichoke Dip, my Roasted Onion Dip, and my Homemade Pimento Cheese Dip are all equally essential.
Cheesy Artichoke Dip at a Glance
- 🕒 Total Time: 45 minutes
- 👪 Servings: 8
- 🍝 Cuisine Type: American
- 🧂 Flavor Profile: Rich, creamy, and savory, with Gruyère, Fontina, Parmesan, tender artichoke hearts, lightly browned onions, garlic, and a golden panko topping.
- 📖 Dietary Info: Vegetarian if made with vegetarian cheeses. Contains dairy and gluten as written.
- 📦 Storage Notes: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through.
- ⭐ Why You'll Love It: Three kinds of cheese melt into a creamy artichoke dip with a golden, crunchy topping. Everything comes together in an oven-safe skillet, making it an easy appetizer for game day, holidays, or dinner parties.
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Why I Love This Recipe
Hot dips are their own food group as far as I am concerned, and this Cheesy Artichoke Dip is at the very top of the rankings. The three-cheese situation sets this apart from all other artichoke dips you've ever made. Most recipes use just cream cheese or mozzarella, which are fine but flat.
Here, the Gruyère brings this nutty, slightly funky richness that is irressitable, the Fontina melts into the creamiest silkiest pool, and the Parmesan adds that salty, savory sharpness that makes every bite taste even more interesting. Half the cheese gets folded into (IYKYK) the filling and the other half gets scattered over the top before it goes in the oven, so you get melty creaminess throughout and a golden, slightly crispy cheese layer on the surface underneath the panko.
The panko on top is the finishing touch. That crunch against the creamy filling is the contrast that makes you go back for another scoop immediately. If you want "health" add a handfuls of spinach before baking, which is a great move if you want to go in a more spinach-artichoke direction. Serve this with my Freshly-Made Pita Chips and as part of my Fall Mezze Board for an appetizer situation that is completely unbeatable.
I mean, come on. GET IN MY BELLY.
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Ingredients
Substitutions & Swaps
🧀 Cheese
- Comté - A nutty, creamy substitute for Gruyère that melts beautifully into the dip.
- Provolone - A mild, melty alternative to Fontina. Use a similarly sized amount.
- Pecorino Romano - A sharper, saltier substitute for Parmesan. Taste before adding extra salt.
🥛 Heavy Cream
- Half-and-Half - A lighter alternative to heavy cream. The finished dip may be a little less rich and slightly thinner.
🌿 Artichoke Hearts
- Frozen Artichoke Hearts - Thaw completely, drain, and pat dry before chopping to prevent excess moisture in the dip.
- Marinated Artichoke Hearts - Drain thoroughly and rinse if you prefer a milder flavor. Their seasoning may change the taste of the finished dip.
🥣 Sour Cream
- Full-Fat Greek Yogurt - Adds a similar tangy flavor, although the texture may be slightly different.
- Cream Cheese - Use softened cream cheese for a thicker, richer dip with a milder tang.
🍞 Breadcrumbs and Serving Options
- Regular Breadcrumbs - A substitute for panko that creates a finer, less crunchy topping.
- Crushed Buttery Crackers - Add a buttery, golden topping in place of the panko.
- Crostini - Sturdy alternatives to pita chips for scooping up the warm dip.
- Toasted Sourdough - A crusty bread option that pairs well with the rich, cheesy filling.
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 the onion and garlic begin 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 the 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 375°F until heated through, bubbling on the edges, and the cheese is melted, about 30 to 35 minutes. Let rest for 5 minutes. Serve with freshly-made pita chips for dunking.
🧀🌿🍞 Tips & Tricks for the Best Cheesy Artichoke Dip
A few simple tips will help you get a creamy, bubbling dip with plenty of artichokes and a golden, crunchy topping.
- Drain the artichokes thoroughly. Canned artichoke hearts can hold a lot of liquid. Drain and pat them dry before chopping so the dip stays rich and creamy rather than watery.
- Let the onions and garlic begin to brown. Cook them in the butter until they develop a little color, about 6 minutes, as directed in the recipe. This builds flavor in the base of the dip.
- Cook the flour for a full minute. Stir the flour into the butter, onion, and garlic mixture before adding the cream. This helps eliminate the raw flour taste.
- Grate the cheeses fresh. Freshly grated Gruyère, Fontina, and Parmesan generally melt more smoothly than packaged shredded cheeses.
- Save some cheese for the topping. The recipe uses part of the Parmesan, Gruyère, and Fontina in the creamy filling and the rest on top. This creates a delicious cheesy layer beneath the panko.
- Use an oven-safe skillet. Prepare the filling on the stovetop, then transfer the same skillet to the oven. It's convenient and means fewer dishes to wash.
- Let the dip rest before serving. Give it about 5 minutes after baking so the bubbling cheese mixture settles slightly and is easier to scoop.
- Serve with warm, freshly-made pita chips. Naan and crostini are great alternatives.
Cheesy Artichoke Dip FAQs
Can I use frozen artichoke hearts instead of canned?
Yes. Thaw frozen artichoke hearts completely, drain them well, and pat them dry before chopping. Removing excess moisture helps keep the Cheesy Artichoke Dip thick and creamy.
Why does this artichoke dip use three different cheeses?
Parmesan adds a sharp, savory flavor, Gruyère brings a nutty richness, and Fontina melts into a smooth, creamy filling. Together, they give the dip plenty of flavor and a delicious cheesy topping.
Can I assemble Cheesy Artichoke Dip ahead of time?
You can prepare the filling ahead and refrigerate it in a covered, oven-safe dish for up to 24 hours. Add the reserved cheese and panko topping before baking. A chilled dip may need additional oven time to heat through completely.
What should I serve with Cheesy Artichoke Dip?
Freshly-made pita chips are a great choice for scooping up the creamy dip. Crostini and slices of crusty sourdough bread also work well.
How do I store and reheat leftover Cheesy Artichoke Dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through. Cover loosely with foil if the topping starts to brown too quickly.
Cheesy Artichoke Dip
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion finely chopped
- 4 cloves garlic finely chopped
- Kosher salt and freshly ground pepper to taste
- ¼ cup all-purpose flour
- 1 cup finely grated Parmesan cheese
- 1 cup heavy cream
- 28 ounces canned artichoke hearts, drained and coarsely chopped
- ¼ cup sour cream
- ½ cup shredded Gruyère cheese
- ½ cup shredded Fontina cheese
- ½ cup panko breadcrumbs
- Freshly-made pita chips
Instructions
- Preheat oven to 375°F.
- Heat the butter in a 10-inch oven-safe skillet over medium heat. When it foams, add the onion and garlic, season with salt and pepper, and cook until starting to turn golden brown, about 6 minutes.
- Stir in the flour and cook, stirring constantly, until no longer raw-tasting, about 1 minute.
- Sprinkle in ¾ cup of the Parmesan, pour in the heavy cream, and stir to incorporate until smooth. Add the artichoke hearts, sour cream, and half each of the Gruyère and Fontina. Stir until the cheese begins to melt and the mixture is creamy.
- Spread the filling evenly in the skillet so it is in a uniform layer. Top with the remaining Parmesan, Gruyère, and Fontina. Scatter the panko breadcrumbs evenly over the top.
- Bake for 30 to 35 minutes until heated through, bubbling at the edges, and the cheese and panko are golden. Let rest for 5 minutes before serving with pita chips, naan, or crostini alongside.
Notes
- Drain the artichokes thoroughly. Canned artichoke hearts can hold a lot of liquid. Drain and pat them dry before chopping so the dip stays rich and creamy rather than watery.
- Let the onions and garlic begin to brown. Cook them in the butter until they develop a little color, about 6 minutes, as directed in the recipe. This builds flavor in the base of the dip.
- Cook the flour for a full minute. Stir the flour into the butter, onion, and garlic mixture before adding the cream. This helps eliminate the raw flour taste.
- Grate the cheeses fresh. Freshly grated Gruyère, Fontina, and Parmesan generally melt more smoothly than packaged shredded cheeses.
- Save some cheese for the topping. The recipe uses part of the Parmesan, Gruyère, and Fontina in the creamy filling and the rest on top. This creates a delicious cheesy layer beneath the panko.
- Use an oven-safe skillet. Prepare the filling on the stovetop, then transfer the same skillet to the oven. It's convenient and means fewer dishes to wash.
- Let the dip rest before serving. Give it about 5 minutes after baking so the bubbling cheese mixture settles slightly and is easier to scoop.
- Serve with warm, freshly-made pita chips. Naan and crostini are great alternatives.
Nutrition Information (estimated)
Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking
Is a 10 inch skillet a good size?
that works!
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!