Cheesy Artichoke Dip Recipe
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With Parmesan and Swiss cheese and loads of artichoke, this easy and classic dip is big enough to feed a crowd at your next big game day party.
What to buy: Be sure to use good-quality cheese for this recipe. Avoid buying the pre-grated kind; it won’t offer much flavor. If you don’t like Gruyère, an aged cheddar is a good substitute.
Panko is coarse Japanese-style breadcrumbs, available in many grocery stores.
Game plan: There are versions of this dip that don’t require the flour, but they start to separate as they get cold. This dip holds together long after it cools down, making it ideal for a party setting.
The dip can be made through step 3 up to 1 day ahead. Cool it to room temperature, cover, and store in the refrigerator. When you’re ready to finish the dip, let it sit at room temperature for at least 15 minutes before baking.
This recipe was featured as part of our Super Bowl Party Playbook.
- 3 tablespoons unsalted butter
- 1 medium white onion, finely chopped
- 5 medium garlic cloves, finely chopped
- 1/4 cup all-purpose flour
- 1 cup finely grated Parmesan cheese
- 1 cup heavy cream
- 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
- 1/4 cup sour cream
- 1 cup shredded Gruyère cheese
- 1/2 cup panko breadcrumbs
- Heat the oven to 375°F and arrange a rack in the middle.
- Heat butter in a medium saucepan 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 3/4 cup of the Parmesan, pour in cream, and stir to incorporate. Add artichoke hearts, sour cream, and 1/2 cup of the Gruyère and stir until cheese begins to melt.
- Transfer dip to an 8-by-8-inch baking dish and top with remaining Parmesan and Gruyère 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 crackers or pita chips.
This is the MOST amazing dip ever! My substitution is of 2 boxesparboiled frozen artichoke hearts for canned. REMARKABLE.
OOOOOH...I'm about to make this now!! Yummers!!
Unfortunately I left my Panko at home (I'm a college now and we don't have any speciality food stores near by) I think I'll make it without this time and then with next.
Will let you know how it goes.
It is deluxe! I used this recipe last night for a potluck party at a girlfriend's and it was a hit.
I followed the recipe up until Step 4. Then I took RentalPillow's advice and I added half a package of spinach (for texture). I used 2 C of cheese. 1 C Gruyere and 1C Havarti. I also added a couple TBSP of lemon juice, for tartness w/o adding extra greek yogart, and also some fresh chopped tarragon.
Then I excused my 8 by 8 and instead transferred the dip to a "crockette" (tiny crockpot with one low heat setting). It made the dip easy to take to my friend's party and when I got there it ensured I could reheat it up. It has a cute removable pot so it was easy to move from table to countertop etc. People were taking it everywhere with them.
Also, if you have a larger crockpot you could probably double the recipe. Just keep the crock on a low heat setting, you don't want to be chipping it off later on.
Lastly, if keeps well in the fridge and tastes great cold as leftovers!
This sounds deluxe. I've got a super-easy recipe where I just process (thawed) frozen artichoke hearts with some cheddar cheese and a bit of Italian dressing. Add a bit of mayo last; it also holds up well for hours without separating.
Definitely try frozen artichoke hearts from Trader Joe's- way better texture and flavor than the canned!
The bread-crumb topping sounds perfect. Yum :)
I LOVE using panko as a crumb topping for these super creamy dips. My favorite: Panko Crusted Spinach Dip with about as much veggie intake as the above :)
http://www.biggirlssmallkitchen.com/2...
I agree that substituting yogurt is a good way to cut down on the fat.
I think the tartness of the sour cream will help balance the richness in the dish. You could probably sub in yoghurt if you're trying to trim the fat content.
Is the sour cream necessay in this recipe? I really want to know, not trying to act smart.
really enjoyed the recipe. i made a few alterations to make it GLUTEN FREE, which no one could even tell because it was so delicious. I used bob's red mill all purpose GF blend of flour and even the morning after the dip hadn't separated. I added a half bag frozen spinach (thawed with excess moisture squeezed out) and used romano cheese instead of parmesan (all I had in the fridge). also didn't bake the dip (couldn't used bread crumbs), but i served it in a fondue setup so the dip stayed warm and had continuous heat throughout the event. it was absolutely delicious!
Great recipe. I made a few tiny alternations:
1. Added a package of spinach to the dip.
2. Used Havarti cheese in lieu of the Gruyere.
Yum.