My first memory of Artichoke Dip was in a nondescript chain restaurant as a young college student. Someone I was with said we had to order it. Twist my arm.
When the dip came to our table, hot and bubbly, it was served with a small bowl of salsa, a small bowl of sour cream, and a basket of tortilla chips. What was this magical combination set before me? I had never before seen such a strange combination of appetizer components.
Since I have never met a dip I didn’t like, I dove in, following the lead of my dinner companion. A scoop of artichoke dip, a bit of salsa, and a whisper of sour cream. The snap of the tortilla chip only improved an otherwise perfect situation. The hot, hearty, cheesy artichoke dip with the cold sour cream and the bite of the salsa, might be the world’s most perfect snack-atizer.
Fast forward to today. I still love artichoke dip, but I have found most recipes to fall into one of two camps. Either they take way more time than I think a dip should take (no thank you I do not want to make a roux and harvest my own artichoke hearts) or they are fast but severely lacking in the flavor department thanks to a bevy of white creamy ingredients.
I set out to remedy the situation, and I think I have triumphed. This Artichoke Dip is fast (literally throw it all into the mixer and go), but it is also full of flavor (looking at you, Fontina!).
If you like, you can bake it up and just go to town.
Or, like me, you can relive your college glory days and add a side of sour cream and salsa and call it one of the best decisions you’ve ever made. You get to choose.
- 16 oz cream cheese, room temperature
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon Tabasco (or more, if you like it spicy!)
- 1 cup grated Parmesan cheese
- 3 green onions, sliced
- 3/4 cup grated Gruyere cheese, divided
- 3/4 cup grated Fontine cheese, divided
- 2 14-oz cans artichoke hearts in water, drained
- 1/2 cup panko breadcrumbs
- Preheat the oven to 400 degrees.In the bowl of an electric mixer fitted with the paddle attachment, mix the cream cheese, sour cream, mayonnaise, lemon juice, garlic, Tabasco, and Parmesan until completely combined.
- Add in the green onions, 1/2 cup of the Fontina, 1/2 cup of the Gruyere, and artichokes. Mix thoroughly to combine.
- Spread the mixture into an 8-inch baking dish or an 8-inch cast iron skillet. Sprinkle the remaining cheeses and panko breadcrumbs over the surface of the mixture.Bake for twenty minutes, or until bubbling hot and toasty on top.