Hot artichoke dips are not exactly revolutionary, but they are just so eternally great. This recipe has a rich and nutty combo of three cheeses: Fontina, Gouda, and Parmesan. It’s also got a nice little kick from some Sriracha sauce, and brightness from a bit of lemon juice and zest.

This creamy, cheesy artichoke dip would go perfectly with crackers, slices of baguette, tortilla chips, bruschetta or crostini, or pita chips. It’s also a great appetizer served with crudites or raw vegetables. And it would be very cool to serve it with leaves of steamed large artichokes.

Ingredients

• Cream cheese – The creamy, tangy base for the dip.
• Whole milk – You can also use heavy cream or half-and-half, depending on how rich you would like your dip.
• Fontina – This cheese melts like a charm and is so incredibly creamy.
• Gouda – Sweet, creamy Gouda also melts smoothly and lends a nutty note to the dip.
• Parmesan cheese
• Flat-leaf parsley – For flecks of freshness.
• Scallions or green onions – Adds nice color and a bit of onioney bite. 
• Lemon zest – A sprightly pop of concentrated lemon flavor.
• Lemon juice – Please use fresh lemon juice (you need the zest anyway!).
• Sriracha hot sauce – Add as much or as little as you like. You can also sub in another hot sauce of your choice.
• Artichoke hearts – Add tender, earthy flavor to the dip and great texture. You can also use artichoke bottoms. Grilled, canned, steamed, or frozen and thawed artichoke hearts are best, as the jarred ones have brine. Whatever artichokes you use, make sure to drain them well and press out any excess moisture.

How to Make Cheesy Artichoke Dip

1. Make the dip: Mix the cream cheese, milk, fontina, gouda, Parmesan, parsley, scallions, lemon zest, lemon juice, Sriracha, and salt and pepper. Blend in the artichoke hearts.
2. Bake the dip: Bake until bubbly, 20 to 25 minutes, at 400 degrees F. You may want to pass it under the broiler during the last few minutes to give it a beautiful golden top. Serve hot.

Best Type of Artichokes for Dip

If you can find simply grilled artichokes in oil at a specialty foods counter or a great antipasti/olive bar, buy them. They are a bit pricier, and you’ll want to blot them well with paper towels to remove the excess oil, but they add a lovely, slightly smoky flavor to the dip. One pound is just right, and you can also chop the stems unless they are very tough.

Variations and Substitutions

The lemony cheese mixture is a great base for all kinds of add-ins, so once you get that whole hot dip notion under your belt, you’ll actually find it a great way to entertain with whatever you happen to have on hand.

Try adding:

• 1 cup of chopped spinach or baby kale,
• 1/2 cup finely diced red bell pepper
• 1/2 cup diced toasted bell pepper
• 1/4 cup chopped or crumbled cooked bacon

Instead of the artichoke, try using chopped hearts of palm.

Try other cheeses in place of the three suggested here: Mozzarella cheese, cheddar,

If you’re looking for a seafood option, you can even substitute chopped shrimp, crabmeat, or clams.

Storage

Store leftover dip in the fridge in an airtight container for up to a week. You can reheat leftovers in the oven or in the microwave.

What to Serve With Cheesy Artichoke Dip

Grilled Vegetables

Grilled Bruschetta

Baked Zucchini Chips

More Hot Cheesy Dip Recipes

• Creamy Mushroom and Spinach Dip
• Creamy Spinach and Goat Cheese Dip
• Hot Hatch Chile Dip