Cheesy Artichoke Dip

4.96 from 25 votes

A hot, creamy artichoke dip with Gruyère, Fontina, Parmesan, sautéed onions, garlic, and a crisp panko topping. Baked until bubbling and served with warm naan.

Prep Time5

Cook Time40

Total Time45

Course: Appetizer

Cuisine: American

Servings: People

Author: Gaby Dalkin

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 the onion and garlic begin 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 the cream, and stir to incorporate. Add artichoke hearts, sour cream, and ½ of the Gruyère and Fontina, and stir until the cheese begins to melt.
Evenly spread the mixture in the skillet so it’s in a uniform layer, and top with the 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 for 5 minutes. Serve with Stonefire Naan for dunking.

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 naan or pita. Toast the bread lightly before serving so it holds up to the rich, cheesy dip. Pita chips and crostini are great alternatives.

Nutrition (estimated)