Hot Artichoke Dip

Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 8


  • 2 14oz cans artichoke hearts in water
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 ½ Cup whole milk, warmed
  • Pinch cayenne pepper
  • Pinch Kosher salt
  • Fresh ground black pepper totaste
  • ¾ Cup Parmigiano-Reggiano cheese, finely grated
  • ¾ Cup Pecorino cheese, finely grated
  • 1 medium yellow onion, finely chopped
  • 1 tbsp fresh thyme leave, chopped
  • 2 garlic cloves, minced
  • 1 tsp lemon zest, finely grated
  • ¼ Cup fresh breadcrumbs, (any bread,crust removed, torn into small pieces allowed to dry out, then pulverize).
  • 1 French or Italian baguette, sliced thin.


  • Pre heat oven to 400 degrees F.
  • Remove leaves from one artichoke heart, pat dry and reserve. Thinly slice remaining artichokes. Pat dry.
  • Melt 3 tablespoon of butter in a sauce pan over medium heat. Add flour and cook stirring constantly, 2 minutes. Gradually whisk in milk and bring to a boil. Add cayenne, salt and pepper. Reduce to simmer and cook, stirring until thickened. About 2-3 minutes. Remove from heat and stir in cheeses.
  • Melt remaining butter in a skillet over medium-high, add onion and cook 3-4 minutes. Add thyme, garlic, and sliced artichokes. Cook stirring frequently, 3-4 minutes. Add to cheese mixture along with lemon zest. Transfer to baking dish.
  • Top with reserved artichoke leaves and sprinkle with breadcrumbs. Wake until golden and bubbling, about 15 minutes. Serve warm with sliced baguette.


*May be prepared, all but the last step of adding the artichoke leaves, breadcrumbs, and baking; up to a day ahead. Cool, cover and refrigerate. Bring to room temperature, top with leaves and breadcrumbs, and bake Serve warm with sliced baguette.
Keyword vegetarian
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