It’s been a minute since we had a proper dip situation here on the blog, so I’m sharing this Cheesy Artichoke Dip to set it right.
And just in time for your Super Bowl party, I might add! You really can’t go wrong with bringing a dip to ANY party (especially if I’m there), but this one is especially good. I love a good spinach-artichoke dip, but sometimes we just don’t want any healthy, green stuff in our dip, right? That’s were this recipe serves us well…all the familiar flavors of that classic dip, but without the spinach!
This appetizer recipe starts with a roux (made with butter and flour) as the thickener, and forgoes cream cheese for just, well, cream! A little crème fraîche (or sour cream) adds that tang we need to cut through some of the richness. Three cheeses-Parmesan, Gruyère and Fontina-are here for this party. Tons of artichokes, a little onion, fresh chives, and red pepper flakes give us all the flavor we need. Heat together in a cast-iron skillet, broil for a few minutes to melt the cheese into a golden-brown crust, and plop this baby on the table for dipping.
Three-Cheesy Artichoke Dip
- Yield: 6 to 8 servings 1x
Description
Creamy three-cheese artichoke dip (sans spinach!) is the perfect party food/appetizer for any of your entertaining needs! Serve with pita chips and/or toasted bread slices for dipping.
Ingredients
- 3 tablespoons butter
- 1 small yellow onion, finely chopped
- 3 to 4 garlic cloves, finely minced
- Pinch of red pepper flakes, to taste
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/4 cup crème fraîche or sour cream
- 1 cup (4 ounces) finely grated Parmesan cheese
- 1/2 cup (2 ounces) coarsely grated Gruyère cheese
- 1/2 cup (2 ounces) coarsely grated Fontina cheese
- Juice of 1/2 to 1 lemon, to taste
- Two 14-ounce cans artichoke hearts, drained (reserve some of the canning liquid) and coarsely chopped (you can reserve some for the top to garnish)
- 3 tablespoons finely chopped fresh chives, to garnish
- Toasted bread slices, for serving
Instructions
Preheat the broiler to high.
Preheat a large skillet over medium heat. Once hot, add the butter and allow to melt; add the onions and a pinch of salt, stirring to combine. Sauté for 5 to 7 minutes, until softened and starting to turn a light golden color. Add the garlic and red pepper flakes and cook for 30 seconds more, until fragrant. Add the flour, stirring frequently, and cook for 3 minutes. Slowly pour in the heavy cream; switch to a whisk and whisk until mixture is incorporated and lump-free. Cook, stirring frequently, until the mixture thickens slightly, about 2 to 3 minutes. Stir in the crème fraîche.
Reserve a small handful of each cheese to garnish the top. Reduce the heat to medium-low and gradually begin adding the remaining cheeses, stirring to melt. Continue until all of the cheese has been incorporated and the mixture is smooth. Stir in the lemon juice and chopped artichokes. If the mixture is too thick, you can add a little of the artichoke juice from the cans until it reaches your desired consistency. If you reserved some whole quartered artichokes for the top, you can arrange them however you like to make them look pretty. Cover the top with the reserved cheese and broil for 6 to 8 minutes, until the cheese is melted and golden-brown and the mixture is bubbly. Garnish with fresh chives and serve with the toasted bread.
Notes
Inspiration: Cheesy Artichoke Dip from whatsgabycooking.com
- Category: Dips, Appetizers, Party Food
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