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

Scale

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