Hot Artichoke-Fontina Dip Recipe (2024)

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by Michelle
July 21, 2014 (updated Dec 6, 2019)

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5 (1 rating)

It’s been a solid six weeks since I made a new dippity dip, which is exactly five weeks and six daystoo long. If there’s one thing that I love almost as much as dessert, it’s the appetizer course. I could most definitely go out to a restaurant, skip a main dish, and just eat appetizers and dessert. They’re my two favorite food groups! (Yes, I classify them as food groups.) I’m not the biggest artichoke fan in terms of just eating them for the sake of vegetables, but chop them up and throw them in a dip and I’m 100% all in. Spinach-artichokedip was my gateway drug to artichokes in savory, cheesy dips that I can deliver to my mouth with a variety of carbs. For this dip, I let the artichokes be the star of the show and threw in an obscene amount of fontina cheese, which melts beautifully and pairs well with the artichokes.

My Chief Culinary Consultant and I ate this dip with baked pita chips, but it would be fabulous with any number of chips and crackers, even a baguette!

Also, if you’re anything like us, it’s possible that two people will polish off half of this pan for lunch.

Just saying.

Plan accordingly.

One year ago: Mississippi Mud Brownies
Two years ago: DIY: Homemade Klondike Bars
Three years ago: Frozen Chocolate-Peanut Butter Pie
Four years ago: Peanut Butter Cup Rice Krispies Treats
Five years ago: Anise-Almond Biscotti
Six years ago: American Sandwich Bread

Hot Artichoke-Fontina Dip

Yield: 8 to 10 servings

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr

A cheesy, artichoke-loaded dip served with pita chips.

5 (1 rating)

Print Pin Rate

Ingredients

1 tablespoon olive oil
½ (0.5) medium yellow onion, minced
3 cloves garlic, minced
⅓ cup (80 ml) dry white wine, i.e. chardonnay or sauvignon blanc or chicken broth
42 ounce (1.19 kg) canned whole artichoke hearts, drained and coarsely chopped
4 ounces (113.4 g) cream cheese, at room temperature, cut into pieces
2¼ cups (297 g) fontina cheese, shredded, divided
¼ cup (15 g) fresh parsley

Instructions

Preheat oven to 400 degrees F.
In a large skillet, heat the olive oil over medium heat and sauté the onion until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the wine and artichoke hearts and cook, stirring occasionally, until the liquid evaporates, 5 to 8 minutes.
Remove the skillet from heat and stir in the cream cheese until totally melted and combined. Stir in 1¼ cups of the fontina and the parsley. Transfer the mixture to a 2-quart baking dish and sprinkle with the remaining fontina cheese.
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Bake until golden brown and bubbling, about 30 minutes. Sprinkle with additional parsley and serve with pita chips.

Notes

Nutritional values are based on one serving

Calories: 385kcal, Carbohydrates: 9g, Protein: 12g, Fat: 31g, Saturated Fat: 11g, Cholesterol: 58mg, Sodium: 910mg, Potassium: 75mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2175IU, Vitamin C: 34.6mg, Calcium: 254mg, Iron: 1.4mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Appetizer

Cuisine: American

Originally published July 21, 2014 — (last updated December 6, 2019)

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28 Comments on “Hot Artichoke-Fontina Dip”

Lynda — January 29, 2016 @ 10:55 am Reply
I would love to make this for a upcoming gathering, but whatever it is I make, it will have to be very travel worthy.
Do you think I could make this, assemble it, refrigerate it overnight and it would survive a 2 hr. car ride the next day?
I will have access to a oven at the hosts home.
Just love your blog, and all the awesome recipes that arrive in my inbox.
The fact that you actually take the time to answer questions..is beyond wonderful.
- Michelle — February 3, 2016 @ 8:51 pm Reply
  Hi Lynda, You could definitely do this. If you have a little thermal bag or cooler, you could pop it in there. Otherwise, 2 hours at room temperature after being refrigerated wouldn’t be an issue.
  - Lynda — February 4, 2016 @ 10:47 am
    You are THE BEST.. artichoke-fontina dip will be taking a trip. :)
H — January 16, 2015 @ 8:55 am Reply
Looks amazing!! Defiantly going to try this! Great blog!! Check out mine at:
theartofcookingandcrafting.wordpress.com
P.S: I am a new blogger
sara — July 27, 2014 @ 2:29 pm Reply
This looks wonderful! I so need to try this one!
Cat — July 22, 2014 @ 8:28 pm Reply
Well, just as predicted, the dip was a massive hit with the book club ladies! Everyone wanted the recipe. I managed to save some, which I used to make the most fabulous salmon you ever ate! I topped a fillet with the leftover dip (spread over the whole fillet,) then sprinkled panko breadcrumbs over it. Baked it in the oven, and I just about lost my mind with how scrumptious it was!! It was inhaled in record time! It’s worth whipping up a batch to have it on hand for salmon (or swordfish, or shark, or ahi, or mahi mahi, or…) Bet it would be good on top of a grilled steak (or pork chop, or chicken breast.) This recipe is way, WAY too good to only make when you’re having a party.
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Meatloaf In A Muffin Tin – Individual Mini Meatloaves Recipe
Lauralli — July 21, 2014 @ 11:17 pm Reply
I don’t want to be Prudish Polly or Debbie Downer, but I’d like to ask you to remove the Fredricks of Hollywood ads off your blog. I love your blog and use your recipes frequently, but I’ve gotten to the point that I don’t feel like I can scroll down your page with my tween and teen sons in the room anymore. Please consider this. Thanks!
- Michelle — July 22, 2014 @ 9:44 am Reply
  Hi Lauralli,
  I actually don’t publish individual ads, they are served by multiple ad network servers. I have never seen a Frederick’s of Hollywood ad on this site and I’ve never received any other feedback that readers have seen questionable content on the ads here.
  Please keep in mind that most ads nowadays are displayed based on what sites have been previously viewed on your browser. For instance, if I look for sports tickets or maternity clothes, the next time I load a website, I’m likely to see ads for Ticketmaster and A Pea in the Pod store. You may want to check your browser history to see if there are any websites similar to Frederick’s that have been visited – Victoria’s Secret, etc.
  You also have the option of clicking the little blue arrow in the upper righthand corner of any ad – that will bring up a little dialogue box that will provide some links, one of which will be to set ad or opt-out preferences. Once you have those set, you should be able to block any type of ad that you don’t want to see.
  - Lauralli — July 22, 2014 @ 10:41 am
    Yes, some ads are targeted specifically to me. I can tell that for sure. Whatever I’ve been shopping for online starts popping up. I’ve checked our browser history, and nothing shows up that would warrant lingerie ads, though. I’ll try the opt out preferences. Thanks for taking the time to respond!
  - Jennifer Tammy — August 9, 2014 @ 11:13 am
    My favourite auto-generated ad was a plumbing company that ran beside my “Toilet Learning” posts… oh boy. Great explanation! I didn’t know that about the blue arrow.
Rosene — July 21, 2014 @ 5:16 pm Reply
This is sinful!
Kevin @ Closet Cooking — July 21, 2014 @ 5:15 pm Reply
This dip sounds so good and I like the use of the wine!
Julie — July 21, 2014 @ 5:09 pm Reply
I couldn’t agree more on the apps & desserts! I’ve done that several times. ;)
Michelle @My California Kitchen — July 21, 2014 @ 4:52 pm Reply
I can never have too many artichoke dips! Definitely pinning this!
Cat — July 21, 2014 @ 3:29 pm Reply
Translation of paola’s comment: I would prefer to eat just appetizers and desserts, as well, but I’m a glutton! This is a first-rate artichoke dip. Thank you for the recipe.
- Cat — July 22, 2014 @ 8:29 pm Reply
  Oh, NO!! Paola’s lovely comment, in Italian, has disappeared, making my posted translation totally irrelevant.
Cat — July 21, 2014 @ 2:08 pm Reply
It was my turn to make an appetizer for tonight’s monthly meeting of our book club. I had already decided to make artichoke dip when I found your new post. How’s that for a coincidence? So, of course I just had to make it. And let me be the first to declare definitively just how divine this is! Ambrosia. Sophisticated, with a complex flavor. So much better than the usual mayo-laden goo that passes for artichoke dip. This is the real deal. I know this because I tasted some before putting it in the fridge to bake and serve tonight. I can only imagine just how much better this will be hot. It will be served with sea salt and pepper pita chips, and I know already that it’s going to be a huge hit!
Stacey @ Bake Eat Repeat — July 21, 2014 @ 12:22 pm Reply
I only like artichokes in dip form too, and appetizers and dessert is definitely the way to go! I’m always up for skipping the main course altogether. I can’t wait to try this one!
Michelle — July 21, 2014 @ 11:50 am Reply
I love artichoke dip and the addition of fontina sounds wonderful!
marcie — July 21, 2014 @ 11:19 am Reply
Artichoke dip is the best, and I love the white wine and fontina cheese! I just had breakfast and now I’m craving this. :)
Robin Christensen — July 21, 2014 @ 10:52 am Reply
Yoummmmmmy!!!! Can’t wait to try this! Thanks, Michelle!
Tracy | PeanutButter and Onion — July 21, 2014 @ 9:02 am Reply
Can’t wait to try this one out… you always have the best dips!
Katrina @ Warm Vanilla Sugar — July 21, 2014 @ 7:52 am Reply
This is definitely my kind of dip! So yummy.
Marie @ Little Kitchie — July 21, 2014 @ 7:26 am Reply
This. looks. so. good. Love that melty fontina!
Therese — July 21, 2014 @ 6:18 am Reply
This looks so good. I want to eat it for breakfast! I need to stop looking at your blog when I am hungry!
Tom @ Raise Your Garden — July 21, 2014 @ 6:16 am Reply
Wow, this is a new dip for me. Living in Buffalo everyone brings the chicken wing dip to the party but I’m ready for a change. Hot Artichoke-Fontina Dip looks good, with a little kick!
Sarah @ SnixyKitchen — July 21, 2014 @ 2:27 am Reply
I’m all about the apps and dessert too. You can get MULTIPLE apps or just one main course? Apps, duh. And I never leave a restaurant without dessert.
Unlike you, I’m an artichoke FANATIC and this dip looks dangerously yummy. Half the pan? Nah, I’ll eat the whole thing. ;)
Averie @ Averie Cooks — July 21, 2014 @ 12:39 am Reply
Just eat appetizers and dessert at restaurants? That’s exactly what I do too, with copious drinks :) It’s perfect for me, so I do it. LOL
This look awesome and fontina is the most amazing cheese for dips like this. I would babysit this dip til it was gone! Love artichokes so much. Pinned!

FAQs

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Cream Cheese (pasteurized Milk And Cream, Cheese Cultures, Salt, Stabilizers [carob Bean And/or Xanthan And/or Guar Gum]), Monterey Jack Cheese (pasteurized Milk, Cheese Cultures, Salt, Calcium Chloride, Enzymes), Artichokes (artichoke Hearts, Water, Salt, Citric Acid), Mayonnaise (soybean Oil, Water, Whole Egg, Egg ...

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