Baked Artichoke Parmesan Cheese Dip (No Mayo!)

Name: Baked Artichoke Parmesan Cheese Dip (No Mayo!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (14 ounce) cans water-packed artichoke hearts; 6 tablespoons unsalted butter, room temperature; 1/4 cup all-purpose flour; 2 cups whole milk, warmed; 2 teaspoons coarse salt; fresh ground black pepper, to taste; 1/8 teaspoon cayenne pepper; 1 cup parmesan cheese, grated; 1 cup gruyere cheese, grated; 1 large onion, finely chopped; 1 tablespoon fresh thyme leave, chopped; 3 garlic cloves, minced; 1 1/2 teaspoons lemon zest, finely grated; 1/4 cup fresh breadcrumb (optional)

Servings: persons

3 (14 ounce) cans water-packed artichoke hearts
6 tablespoons unsalted butter, room temperature
1/4 cup all-purpose flour
2 cups whole milk, warmed
2 teaspoons coarse salt
fresh ground black pepper, to taste
1/8 teaspoon cayenne pepper
1 cup parmesan cheese, grated
1 cup gruyere cheese, grated
1 large onion, finely chopped
1 tablespoon fresh thyme leave, chopped
3 garlic cloves, minced
1 1/2 teaspoons lemon zest, finely grated
1/4 cup fresh breadcrumb (optional)

1
Thinly slice remaining artichokes; pat dry.
2
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes.
3
Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
4
Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes.
5
Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest.
6
Transfer to an 8-cup baking dish. Sprinkle with breadcrumbs.
7
Bake until golden and bubbling, about 15 minutes. Let cool slightly.
8
Garnish with thyme leaves.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 (14 ounce) cans water-packed artichoke hearts, 6 tablespoons unsalted butter, room temperature, 1/4 cup all-purpose flour, 2 cups whole milk, warmed, and more.

Yes, Baked Artichoke Parmesan Cheese Dip (No Mayo!) falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!