Hot Artichoke Dip in a delicious bechamel sauce, a fantastic party food idea that can be put together so easily. The dip is baked until it's bubbling hot, and it can be served with any crackers, tortillas, nachos, breadsticks, bread, and so many more.
I absolutely love the combination spinach and artichokes, and I make my Hot Spinach and Artichoke Dip rather often. But on its own, artichokes are as delicious, and this baked artichoke dip is to die for.
Rather than going for the more popular soft cheese and mayo combo, I chose to add the artichokes to a gorgeous bechamel sauce made with 2 kinds of cheese cheddar and parmesan cheese, which added a touch of sharpness.
You could enjoy the hot artichoke dip as soon as the bechemel is ready and the artichokes are added to it, but baking them with more cheese really takes this dish to the very next level, so I would not skip this step.
By all means, you can add spinach with the artichokes too, and have another variation of my spinach and artichoke dip, it's entirely up to you.
I find that the bechamel sauce works the best with the combo cheddar cheese and parmesan -without their sharpness, the sauce would be just too bland.
You could, however, swap the cheddar cheese for another sharp hard cheese that you have around, cheddar is usually my first choice though.
The parmesan can be omitted if you wish, but worth adding some if you have it around - just a little bit can go a long way.
To make the artichoke dip we need:
- milk - I prefer full-fat milk, as it's a lot creamier, but semi-skimmed could do too
- butter - I usually go for salted butter, but you can use unsalted if needed
- flour - plain regular flour needed here
- cheddar cheese - I usually go for strong cheddar cheese, you can go for mild as well if you like the sauce less sharp
- parmesan cheese - it adds a lot of flavour
- salt & pepper
- artichoke hearts - the canned artichokes are the absolute best
STEP-BY-STEP instructions and photos
For this dip we start with the good old bechamel sauce, the one sauce I really couldn't do without. It works in so many other dishes, and it didn't fail this time either.
- start by melting the butter in a frying pan set over a medium heat
- add the flour and whisk well
- gradually pour the milk in, and continue to whisk until the sauce starts to thicken
- add the parmesan cheese, half of the cheddar cheese, dijon mustard, salt and pepper and give everything a good stir
- once the sauce is ready, chop the artichoke hearts, and squeeze as much water as you can
- add them to the dip, and give everything a good mix
- transfer the dip to an oven-proof dish, sprinkle the remaining cheese over, and bake at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until golden and bubbling hot
Tips, variations and FAQs
The dip thickens up a lot more when it cools down, so it's up to you how you prefer to serve it, I love it both cold and hot.
My artichoke dip is made without cream cheese and mayonnaise, but another way of making it would be mixing cream cheese with mayonnaise, and baking in the same way - I tried that once and it worked too.
When it's hot right out of the oven, the dip will be thin and gooey, but it thickens up when it cools down. It's delicious either way.
You can either pop in back into the oven, which is my first choice, or in a pan set over a medium heat on the stove top.
If stored correctly in an air-tight container, the artichoke dip should last for at least 2-3 days.
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Hot Artichoke Dip
- 25 g butter
- 1 tablespoon plain flour
- 1 cup milk
- 1 cup grated cheddar cheese
- 2 tablespoon grated parmesan cheese
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tin artichoke hearts (400 g, 13 oz)
- In a frying pan set over a medium heat, melt the butter, add the flour, and whisk well.
- Pour in the milk, and continue to whisk in order to avoid lumps forming.
- Add half of the cheddar cheese, all the parmesan cheese, dijon mustard, salt and pepper, and give it a good stir.
- Chop the artichoke hearts, and squeeze well as much liquid as you can.
- Add them to the sauce, and mix everything well.
- Transfer the mixture to an oven-proof dish, scatter over the remaining cheddar cheese, and bake at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until golden and bubbling hot.
- I find that the bechamel sauce works the best with the combo cheddar cheese and parmesan -without their sharpness, the sauce would be just too bland.
- You could, however, swap the cheddar cheese for another sharp hard cheese that you have around, cheddar is usually my first choice though.
- The parmesan can be omitted if you wish, but worth adding some if you have it around - just a little bit can go a long way.