Baked Artichoke Fondue

Servings 1 quart
Author Melissa Sperka


  • 1 [8 oz] mascarpone cheese or cream cheese softened
  • 1 cup real mayonnaise
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 tsp lemon juice or 1/4 tsp lemon pepper
  • 1 [0.6 oz] pkg zesty Italian salad dressing seasoning or Kraft "Anything" dry dressing mix
  • 1/4 tsp red pepper flakes
  • salt and black pepper to taste
  • 1 [14 oz] can artichoke hearts 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 1 1/2 quart baking dish with cooking spray.
  • In a medium size mixing bowl using a hand mixer, beat together the softened mascarpone or cream cheese, mayonnaise, sour cream, heavy cream, lemon juice, Italian seasoning and red pepper flakes. Season with salt and black pepper to your taste.
  • Roughly chop the drained artichoke hearts and fold them in by hand along with the green onions.
  • Once combined, mix in the grated Parmesan or Peccarino-Romano cheese and 1 cup of shredded Swiss or Gruyere cheese.
  • Pour into the baking dish and sprinkle the remaining shredded cheese on top.
  • Place into the oven and bake for 35-40 minutes until bubbly and golden.
  • Serve warm with pita chips, crackers or cubed bread for dipping.