Cheesy Artichoke Dip
User Reviews
5
Cheesy Artichoke Dip
Description
The recipe begins by gently cooking finely chopped onion and garlic in butter until they start to brown, which builds a sweet, aromatic base. Flour is stirred in to create a roux and eliminate raw taste. Parmesan cheese is added followed by heavy cream to form a thick, creamy sauce. Canned artichoke hearts, sour cream, and shredded Gruyère and fontina cheeses are then incorporated, allowing the mixture to start melting together.
The mixture is spread into a skillet and topped with additional Parmesan, Gruyère, fontina cheeses, and panko breadcrumbs, which provide a crunchy topping once baked. Baking at a moderate temperature until bubbling and golden yields a dip that is creamy with a contrast of crisp cheese topping.
This dip is traditionally served warm and is well suited as an appetizer or party dish. Accompaniments like naan bread or pita chips offer a sturdy vehicle for scooping and balance the rich, cheesy flavors.
Toasting bread for dipping adds texture contrast. Using multiple cheeses enhances the depth of flavor. Baking in a skillet can be convenient and lends a rustic presentation.
Ingredients
- 3 tablespoons butter unsalted
- 1 yellow onion finely chopped
- 4 garlic finely chopped, medium cloves
- ¼ cup all-purpose flour
- 1 cup Parmesan Cheese finely grated
- 1 cup heavy cream
- 2 artichoke hearts 14-ounce cans, drained and coarsely chopped
- ¼ cup sour cream
- ½ cup gruyere cheese shredded
- ½ cup fontina cheese shredded
- ½ cup panko breadcrumbs
- naan bread toasted, 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 onion and garlic are beginning 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 cream, and stir to incorporate. Add artichoke hearts, sour cream, and ½ of the Gruyère and fontina and stir until cheese begins to melt.
- Evenly spread the mixture in the skillet so it’s in a uniform layer and top with 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 5 minutes. Serve with Stonefire Naan for dunking.
Notes
- Serve warmed with toasted naan bread or pita chips for dipping.
- Baking in a skillet offers rustic serving and easy cleanup.
- Multiple cheeses combine for a richer flavor and texture contrast with the breadcrumb topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8People
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 586mg | 24% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 318mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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