Hot Artichoke-Fontina Dip

Artichoke-Fontina Dip | #recipe

It’s been a solid six weeks since I made a new dippity dip, which is exactly five weeks and six days too 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-artichoke dip 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.

Artichoke-Fontina Dip | #recipe

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!

Artichoke-Fontina Dip | #recipe

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.

Artichoke-Fontina Dip | #recipe

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

Cook Time: 30 minutes

Total Time: 1 hour

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


1 tablespoon olive oil
½ medium yellow onion, minced
3 cloves garlic, minced
⅓ cup dry white wine (i.e. chardonnay or sauvignon blanc) or chicken broth
3 (14-ounce) cans whole artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, at room temperature, cut into pieces
2¼ cups fontina cheese, shredded, divided
¼ cup fresh parsley


1. Preheat oven to 400 degrees F.

2. 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.

3. 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.

4. Bake until golden brown and bubbling, about 30 minutes. Sprinkle with additional parsley and serve with pita chips.

(Recipe adapted from Everyday Food)


28 Responses to “Hot Artichoke-Fontina Dip”

  1. Averie @ Averie Cooks on July 21, 2014 at 12:39 am

    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!


  2. Sarah @ SnixyKitchen on July 21, 2014 at 2:27 am

    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. 😉


  3. Tom @ Raise Your Garden on July 21, 2014 at 6:16 am

    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!


  4. Therese on July 21, 2014 at 6:18 am

    This looks so good. I want to eat it for breakfast! I need to stop looking at your blog when I am hungry!


  5. Marie @ Little Kitchie on July 21, 2014 at 7:26 am

    This. looks. so. good. Love that melty fontina!


  6. Katrina @ Warm Vanilla Sugar on July 21, 2014 at 7:52 am

    This is definitely my kind of dip! So yummy.


  7. Tracy | PeanutButter and Onion on July 21, 2014 at 9:02 am

    Can’t wait to try this one out… you always have the best dips!


  8. Robin Christensen on July 21, 2014 at 10:52 am

    Yoummmmmmy!!!! Can’t wait to try this! Thanks, Michelle!


  9. marcie on July 21, 2014 at 11:19 am

    Artichoke dip is the best, and I love the white wine and fontina cheese! I just had breakfast and now I’m craving this. 🙂


  10. Michelle on July 21, 2014 at 11:50 am

    I love artichoke dip and the addition of fontina sounds wonderful!


  11. Stacey @ Bake Eat Repeat on July 21, 2014 at 12:22 pm

    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!


  12. Cat on July 21, 2014 at 2:08 pm

    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!


  13. Cat on July 21, 2014 at 3:29 pm

    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 on July 22nd, 2014 at 8:29 pm

      Oh, NO!! Paola’s lovely comment, in Italian, has disappeared, making my posted translation totally irrelevant.


  14. Michelle @My California Kitchen on July 21, 2014 at 4:52 pm

    I can never have too many artichoke dips! Definitely pinning this!


  15. Julie on July 21, 2014 at 5:09 pm

    I couldn’t agree more on the apps & desserts! I’ve done that several times. 😉


  16. Kevin @ Closet Cooking on July 21, 2014 at 5:15 pm

    This dip sounds so good and I like the use of the wine!


  17. Rosene on July 21, 2014 at 5:16 pm

    This is sinful!


  18. Lauralli on July 21, 2014 at 11:17 pm

    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 on July 22nd, 2014 at 9:44 am

      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 on July 22nd, 2014 at 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 on August 9th, 2014 at 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.


  19. Cat on July 22, 2014 at 8:28 pm

    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.


  20. sara on July 27, 2014 at 2:29 pm

    This looks wonderful! I so need to try this one!


  21. H on January 16, 2015 at 8:55 am

    Looks amazing!! Defiantly going to try this! Great blog!! Check out mine at:

    P.S: I am a new blogger


  22. Lynda on January 29, 2016 at 10:55 am

    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 beyond wonderful.


    • Michelle on February 3rd, 2016 at 8:51 pm

      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 on February 4th, 2016 at 10:47 am

        You are THE BEST.. artichoke-fontina dip will be taking a trip. 🙂


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