Baked Artichoke Fondue

Course Appetizer

Cuisine American, Southern

Keyword artichoke-dip, artichoke-recipes, baked-artichoke-fondue

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 299kcal

Author Melissa Sperka

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

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.