Go Back
Baked Artichoke Fondue

Baked Artichoke Fondue

Course Appetizer
Cuisine American
Keyword artichoke-dip, artichoke-recipes, baked-artichoke-fondue
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 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 teaspoon lemon juice or ½ teaspoon lemon pepper
  • 1 0.6 oz package dry zesty Italian salad dressing seasoning or Kraft "Anything" dry dressing mix
  • ½ teaspoon red pepper flakes
  • salt and black pepper to taste
  • 1 14 oz can artichoke hearts drained and roughly chopped
  • 4 green onions thinly sliced
  • ½ 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.


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