Cheesy Artichoke Dip
Cheesy Artichoke Dip with Gruyère, Fontina, Parmesan, sautéed onions, and a golden panko crust. The ultimate hot dip for game day or entertaining, ready in 45 minutes.
Servings: 8 People
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 (estimated)
Calories: 319kcal | Carbohydrates: 12g | Protein: 12g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 586mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 2mg | Calcium: 318mg | Iron: 1mg