Cheesy Artichoke Dip Recipe
Introduction
This Cheesy Artichoke Dip is a creamy, savory appetizer perfect for gatherings or a cozy night in. Packed with tender artichoke hearts and a blend of melted cheeses, it’s rich and comforting. Serve it warm with naan bread for dipping and you’ll have a crowd-pleaser on your hands.
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
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a medium skillet, heat the butter over medium heat until it foams. Add the chopped onion and garlic, season with salt and freshly ground black pepper, and cook until they start to brown, about 6 minutes.
- Step 3: Stir in the flour and cook, stirring constantly, until the raw taste is gone, about 1 minute.
- Step 4: Sprinkle in ¾ cup of the Parmesan cheese, then pour in the heavy cream and stir to combine.
- Step 5: Add the chopped artichoke hearts, sour cream, and half of the shredded Gruyère and Fontina cheeses. Stir until the cheeses begin to melt and the mixture is smooth.
- Step 6: Spread the mixture evenly in the skillet in a uniform layer. Top with the remaining Parmesan, Gruyère, Fontina cheeses, and the panko breadcrumbs.
- Step 7: Bake in the preheated oven until the dip is heated through, bubbling at the edges, and the cheese is melted, about 30 to 35 minutes.
- Step 8: Let the dip rest for 5 minutes before serving. Enjoy warm with toasted Stonefire Naan bread for dipping.
Tips & Variations
- For extra richness, add a splash of white wine to the cream mixture before baking.
- Substitute fresh artichoke hearts if available for a fresher taste.
- Use a mix of your favorite melting cheeses like mozzarella or cheddar for a different flavor profile.
- For a spicy kick, add a pinch of red pepper flakes to the onion and garlic while cooking.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a 350°F oven until bubbling, about 15 minutes, or microwave until hot, stirring occasionally for even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture a day ahead and store it in the refrigerator. When ready, top with cheeses and breadcrumbs and bake as directed.
What can I use if I don’t have Stonefire Naan Bread?
Pita chips, tortilla chips, sliced baguette, or crackers all work well for dipping and can be used as alternatives to naan bread.
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Cheesy Artichoke Dip Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Cheesy Artichoke Dip is a warm, creamy, and indulgent appetizer perfect for gatherings. Featuring a blend of Parmesan, Gruyère, and Fontina cheeses combined with tender artichoke hearts and a rich cream base, it is baked to bubbly perfection with a crispy panko topping. Serve it with toasted naan bread for an irresistible party snack.
Ingredients
Base Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 4 medium garlic cloves, finely chopped
- ¼ cup all-purpose flour
Cheese and Dairy
- 1 cup finely grated Parmesan cheese (divided into ¾ cup and remaining ¼ cup)
- 1 cup heavy cream
- ¼ cup sour cream
- ½ cup shredded Gruyère cheese (divided into ¼ cup and ¼ cup)
- ½ cup shredded Fontina cheese (divided into ¼ cup and ¼ cup)
Vegetables and Toppings
- 2 cans (14 ounces each) artichoke hearts, drained and coarsely chopped
- ½ cup panko breadcrumbs
For Serving
- Toasted Stonefire Naan Bread
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the dip later.
- Sauté Aromatics: Heat the unsalted butter in a medium skillet over medium heat until it foams. Add the finely chopped yellow onion and garlic, seasoning them with salt and freshly ground black pepper. Cook these, stirring occasionally, until they start to brown and soften, about 6 minutes, to develop a rich flavor base.
- Make Roux: Sprinkle in the all-purpose flour and stir constantly to cook out the raw flour taste, approximately 1 minute. This will help thicken the dip.
- Add Cheese and Cream: Stir in ¾ cup of the grated Parmesan cheese, then pour in the heavy cream, mixing thoroughly to combine everything into a creamy sauce.
- Incorporate Artichokes and Additional Cheese: Add the chopped artichoke hearts, sour cream, and half of the Gruyère and Fontina cheeses. Stir until the cheeses begin to melt into the mixture, ensuring an even blend of flavors.
- Prepare for Baking: Spread the mixture evenly in the skillet to form a uniform layer. Sprinkle the remaining Parmesan, Gruyère, and Fontina cheeses on top followed by the panko breadcrumbs to create a golden, crunchy topping.
- Bake: Place the skillet in the oven and bake until the dip is heated through, bubbling at the edges, and the cheese topping has melted and turned golden brown, about 30 to 35 minutes.
- Rest and Serve: Let the dip rest for 5 minutes after baking. Serve warm with toasted Stonefire Naan Bread for dipping.
Notes
- You can substitute Stonefire Naan with pita bread or crackers if preferred.
- For a lighter version, substitute half-and-half for heavy cream and use less cheese.
- Ensure the artichokes are well-drained to prevent a watery dip.
- Use freshly grated cheeses for the best melting and flavor.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Cheesy Artichoke Dip, Artichoke Cheese Dip, Party Dip, Baked Artichoke Dip, Creamy Artichoke Dip
