Cheesy Artichoke Dip

Health score
1%
Cheesy Artichoke Dip
50 min.
10
267kcal

Suggestions

Looking for a delicious and cheesy appetizer that's sure to impress your guests? Look no further than this Cheesy Artichoke Dip! This mouth-watering dip is the perfect addition to any party, gathering, or even a cozy night in. With a blend of creamy heavy cream, tangy sour cream, and a generous amount of Parmesan and Gruyère cheese, this dip is packed with flavor.

The star of the dish is the tender artichoke hearts, which are coarsely chopped and combined with the rich and savory sauce. To ensure a perfectly cooked and golden finish, the dip is then baked to perfection in a baking dish, with a crunchy topping of panko breadcrumbs and extra Parmesan cheese.

Served with a variety of crackers or pita chips, this Cheesy Artichoke Dip is sure to be a hit. Whether you're hosting a casual get-together or a more formal event, this dip is versatile and easy to prepare. With a caloric breakdown that includes a good balance of protein, fat, and carbs, it's a satisfying and guilt-free snack.

So why not treat your friends and family to this delectable Cheesy Artichoke Dip? It's a crowd-pleaser that's sure to leave everyone asking for the recipe. Get ready to impress with this simple yet scrumptious dish!

Ingredients

  • 28 ounce artichoke hearts drained coarsely chopped canned
  • 0.3 cup flour all-purpose
  • medium garlic clove finely chopped
  • cup gruyere cheese shredded
  • cup cup heavy whipping cream 
  • 0.5 cup panko bread crumbs 
  • cup parmesan cheese finely grated
  • 0.3 cup cream sour
  • tablespoons butter unsalted
  • medium onion white finely chopped

Equipment

  • sauce pan
  • oven
  • baking pan

Directions

  1. Heat the oven to 375°F and arrange a rack in the middle.
  2. Heat butter in a medium saucepan over medium heat. When it foams, add onion and garlic, season with salt and freshly ground black pepper, and cook until onion and garlic are beginning to turn brown in color, about 6 minutes. Stir in flour and cook stirring constantly until no longer raw tasting, about 1 minute.
  3. Sprinkle in 3/4 cup of the Parmesan, pour in cream, and stir to incorporate.
  4. Add artichoke hearts, sour cream, and 1/2 cup of the Gruyère and stir until cheese begins to melt.
  5. Transfer dip to an 8-by-8-inch baking dish and top with remaining Parmesan and Gruyère and the panko.
  6. Bake until heated through, bubbling on the edges, and the cheese is melted, about 30 to 35 minutes.
  7. Let rest 5 minutes.
  8. Serve with crackers or pita chips.

Nutrition Facts

Calories267kcal
Protein13.98%
Fat68.95%
Carbs17.07%

Properties

Glycemic Index
13.2
Glycemic Load
2.09
Inflammation Score
-5
Nutrition Score
6.179565222367%

Flavonoids

Isorhamnetin
0.55mg
Kaempferol
0.08mg
Myricetin
0.03mg
Quercetin
2.26mg

Nutrients percent of daily need

Calories:267.22kcal
13.36%
Fat:20.39g
31.36%
Saturated Fat:12.3g
76.9%
Carbohydrates:11.36g
3.79%
Net Carbohydrates:9.7g
3.53%
Sugar:2.24g
2.48%
Cholesterol:62.54mg
20.85%
Sodium:593.73mg
25.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.3g
18.59%
Calcium:255.45mg
25.54%
Phosphorus:176.25mg
17.63%
Vitamin A:702.63IU
14.05%
Selenium:8.47µg
12.09%
Vitamin B2:0.16mg
9.37%
Zinc:1.13mg
7.53%
Vitamin B12:0.41µg
6.9%
Fiber:1.66g
6.64%
Vitamin B1:0.08mg
5.22%
Manganese:0.1mg
5%
Vitamin D:0.57µg
3.82%
Folate:14.41µg
3.6%
Magnesium:14.03mg
3.51%
Vitamin B6:0.07mg
3.32%
Vitamin E:0.43mg
2.89%
Potassium:91.2mg
2.61%
Vitamin B5:0.24mg
2.44%
Iron:0.43mg
2.41%
Vitamin B3:0.45mg
2.25%
Vitamin K:1.95µg
1.85%
Vitamin C:1.48mg
1.79%
Copper:0.03mg
1.67%
Source:Chow