Cheesy Artichoke Dip Recipe – Creamy, cheesy, and full of bright flavor, this crowd-pleasing dip is ideal for parties, game day, or a cozy night in. Tender artichoke hearts blend with cream cheese, Fontina, Parmesan, garlic, capers, and a pinch of red pepper flakes for a savory, slightly tangy spread. Serve hot with crispy tortilla chips, crackers, toasted baguette slices, or fresh vegetable sticks for an irresistible appetizer everyone will love.
Hot Fontina Artichoke Dip
This Hot Fontina Artichoke Dip brings together tender artichoke hearts, silky cream cheese, and nutty Fontina for a luscious baked dip. Garlic and capers add depth, while red pepper flakes give a subtle kick. A sprinkle of grated Parmesan on top bakes to a golden, slightly crisp finish. The result is a rich, comforting dip with layered flavors that’s perfect for scooping with chips or vegetables.
How to Make Hot Artichoke Dip
This simple appetizer comes together quickly with a food processor. Add drained artichoke hearts, 1/4 cup grated Parmesan, cream cheese, cubed Fontina, pressed garlic, capers, and a dash of red pepper flakes to the bowl. Season lightly with kosher salt and black pepper. Pulse until the artichokes are finely chopped and the mixture is evenly combined.
Transfer the mixture to a small, greased baking dish and smooth it into an even layer. Sprinkle the remaining 1/4 cup grated Parmesan over the top. Bake in a preheated 350°F oven until the dip is hot and bubbling, about 25 to 30 minutes. For a browned top, finish briefly under the broiler until the cheese is lightly golden—watch closely to avoid burning.
Helpful Tips & Frequently Asked Questions
- Add spinach: Stir in roughly half a package of thawed, drained frozen spinach (or a handful of chopped fresh spinach) for a creamy spinach-artichoke version. Be sure to squeeze out excess moisture so the dip stays thick.
- Make ahead: Yes — assemble the dip in the baking dish, cover, and refrigerate until ready to bake. Add a few extra minutes to the bake time if baking straight from cold.
- Keto & gluten-free: The ingredients used are low-carb and gluten-free. Serve with raw vegetables like bell pepper strips and celery for a keto-friendly option.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a small baking dish until warmed through.
What to Serve with Artichoke Dip
This dip pairs beautifully with crispy tortilla chips, toasted baguette slices, pita chips, bagel chips, crackers, or crostini. For a lighter option, offer vegetable crudités such as carrot sticks, celery, cucumber, and bell pepper strips. Add the dip to any appetizer spread—it’s always a favorite.
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Cheesy Artichoke Dip
Equipment
- Food processor
- 8-inch square or small baking dish
- Grater
Ingredients
- 1 (14-oz) can artichoke hearts, drained
- 1/2 cup grated Parmesan cheese, divided
- 8 oz cream cheese
- 4 oz Fontina, cubed
- 1 clove garlic, pressed
- 1 Tbsp capers
- Dash of red pepper flakes
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 350ºF. Grease a small baking dish with nonstick spray and set aside.
- In a food processor, pulse the drained artichoke hearts with 1/4 cup Parmesan, cream cheese, Fontina, garlic, capers, red pepper flakes, and a pinch of salt and pepper until the artichokes are finely chopped and the mixture is smooth.
- Scrape the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining Parmesan over the top.
- Bake 25–30 minutes, until the dip is hot and bubbling. If desired, broil briefly until the cheese is lightly browned. Serve warm with chips, bread, or vegetables.
Notes
- Spinach: Add thawed, well-drained frozen spinach (about half a package) or chopped fresh spinach. Remove excess liquid before adding.
- Make ahead: Assemble and refrigerate covered until ready to bake; add a few extra minutes to baking time if chilled.
- Keto & gluten-free: The recipe is low-carb and naturally gluten-free; serve with vegetable crudités for a keto option.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat until warmed through.
Nutritional information, if provided elsewhere, is an estimate and should be used only as a general guide.
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