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Baked Artichoke Fondue

Published December 27th 2011 Updated February 9th 2024

This warm and gooey Baked Artichoke Fondue dip will make a fabulous addition to your appetizer menu. Whether you serve it for a high brow event or a more casual gathering, it’s guaranteed to be enjoyed by everyone.

Baked Artichoke Fondue

Easy Baked Artichoke Fondue Recipe

Usually artichokes are paired with spinach in dips but this dip recipe feature artichokes as the star ingredient. Serve it with pita chips, garlic bread or crostini for dipping. How to make Baked Artichoke Fondue: (Scroll down for full printable recipe.)

  • Prepare Dish – Preheat the oven to 350°F. Lightly spritz a 2 quart baking dish with cooking spray. Set aside.
  • Creamed Ingredients – In a medium-size mixing bowl using an electric mixer whip together mascarpone or cream cheese, mayonnaise, sour cream, heavy cream, lemon juice, dry Italian dressing mix and red pepper flakes. Season with salt and black pepper to your taste.
  • Mix-ins – Fold in artichokes, green onion, Parmesan and 1 cup shredded cheese by hand. Mix well.
  • Pour evenly into baking dish and sprinkle the remaining 1 cup shredded cheese on top.
  • Bake for 35-40 minutes or until bubbly and golden.
  • Serve warm with pita chips, crackers or cubed bread for dipping.
artichokes onion sour cream and cheese in a bowl

How to Make the BEST Baked Artichoke Fondue Recipe

  • Ingredients you’ll need to make a Baked Artichoke Fondue: Artichokes, mascarpone cheese or block cream cheese, real mayonnaise, sour cream, heavy cream, lemon juice, dry zesty Italian salad dressing seasoning, red pepper flakes, salt and black pepper, green onions, cup grated Parmesan or pecorino-romano cheese, shredded Gruyere or Swiss cheese.
  • Kitchen tools you’ll need: 1 1/2 quart baking dish, cheese grater, measuring cups and spoons, medium bowl, whisk or hand mixer, sharp knife and cutting board.
  • You can bake this dip fondue in a baking dish as I did or in a large hollowed out bread bowl.
  • When baking in a bread bowl be certain to wrap the bottom and sides in foil for added support or it can break while baking.
  • You can adapt this artichoke dip using a different cheese, if you like.
  • You can use frozen artichokes in this dip. When doing so, they should be completely thawed.
  • Serve this creamy dip with crackers, pita chips, crostini or pull apart bread for dipping.
  • Artichokes are often paired with spinach and in this Italian spinach and artichoke dip the classic pairing doesn’t disappoint.  Artichokes make a mouth watering addition to my chicken, spinach and artichoke lasagna for a main dish option. You may also enjoy this article from Noshing with the Nolands for tips on how to cook and eat an artichoke.
Baked Artichoke Fondue

More Dip Recipes to Make

Baked Artichoke Fondue

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Baked Artichoke Fondue

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American, Southern
Keyword: artichoke-dip, artichoke-recipes, baked-artichoke-fondue
Servings: 12 servings
Calories: 299kcal
Author: Melissa Sperka

Ingredients

  • 1 8 oz container mascarpone cheese or block cream cheese softened
  • 1 cup real mayonnaise
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 tsp lemon juice or 1/2 tsp lemon pepper
  • 1 0.6 oz package dry zesty Italian salad dressing seasoning or Kraft "Anything" dry dressing mix
  • 1/2 tsp red pepper flakes
  • salt and black pepper to taste
  • 1 14 oz can artichoke hearts drained and roughly chopped
  • 4 green onions thinly sliced
  • 1/2 cup grated Parmesan or peccarino-romano cheese
  • 2 cups shredded Gruyere or Swiss cheese divided

Instructions

  • Preheat the oven to 350°F. Lightly spritz a 2 quart baking dish with cooking spray. Set aside.
  • In a medium-size mixing bowl using an electric mixer whip together mascarpone or cream cheese, mayonnaise, sour cream, heavy cream, lemon juice, dry Italian dressing mix and red pepper flakes. Season with salt and black pepper to your taste.
  • Fold in artichokes, green onion, Parmesan and 1 cup shredded cheese by hand. Mix well.
  • Pour evenly into baking dish and sprinkle the remaining 1 cup shredded cheese on top.
  • Bake for 35-40 minutes or until bubbly and golden.
  • Serve warm with pita chips, crackers or cubed bread for dipping.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 392mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 238mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

2 Comments

  1. Hi Roger, I think this can be served right along with any of your favorite appetizers for a formal or informal gathering. It works particularly well if you’re serving an Italian inspired dinner. So begin with this dish for pre-dinner munching then move onto salads, antipasti or your favorite main dish pasta dish. Enjoy!

  2. Recipe looks very yummy & easy. Are there any other sides or dishes that pair well with this recipe? Thanks..Roger

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