Martha Stewart Artichoke Dip Recipe

Are you hosting a party soon? You need a great snack. This Martha Stewart Artichoke Dip Recipe is perfect. It is warm and very cheesy.

Everyone loves a good dip at a party. This one is a real crowd pleaser. Learn How to make Martha Stewart Artichoke Dip today.

It is easy to find Ingredients for Martha Stewart Artichoke Dip. You can buy them at any store. Your guests will ask for the recipe often.

What Makes This Recipe Special

This recipe has a very rich flavor. The fontina cheese makes it very special. It is much better than plain dip.

The texture is smooth and very creamy. Soft artichokes add a nice bite too. It feels like a gourmet meal in a bowl.

You do not need much time for this. It is ready in under an hour. It is great for busy holiday nights.

Martha Stewart knows how to make food fancy. This dish looks very elegant on a table. It is the best warm appetizer choice.

Equipment List

Large Skillet: This is a flat pan with high sides. Use it to cook the onions and garlic. It helps heat the artichokes evenly too.

Medium Baking Dish: This holds the dip in the oven. A glass or ceramic dish works best. It keeps the dip warm for a long time.

Chef’s Knife: You need a sharp blade for chopping. Use it for the onions and the garlic. Always be careful when you cut your veggies.

Cutting Board: This provides a safe place to chop. It protects your kitchen counters from any scratches. Use a sturdy board that does not slide.

Wooden Spoon: Use this to stir the hot ingredients. It will not scratch your nice skillet pan. It stays cool to the touch while cooking.

Can Opener: You need this to open the artichoke cans. Most cans do not have a pull tab. Make sure the edges of the can stay smooth.

Colander: This is a bowl with many small holes. Use it to drain the water from artichokes. It makes sure the dip is not watery.

Ingredients You Need for Martha Stewart Artichoke Dip Recipe

Artichoke Hearts: These come in cans or small jars. They are the main star of the dish. Make sure they are packed in plain water.

Fontina Cheese: This is a semi-soft Italian cheese. It melts very well and tastes quite nutty. Cut it into small cubes before you start.

Cream Cheese: This makes the dip very rich and thick. Use the full-fat kind for the best taste. Let it sit out to soften a bit.

Yellow Onion: This adds a tiny bit of sweetness. Dice it into very small and even pieces. It blends into the creamy sauce very well.

Garlic Cloves: Fresh garlic adds a very strong savory scent. Mince it finely so you get no large chunks. It makes the whole house smell very good.

Olive Oil: Use this to sauté the fresh vegetables. It prevents the onion from sticking to pans. A light drizzle is all you really need.

Dry White Wine: This adds a sophisticated and bright flavor. It helps deglaze the skillet after cooking onions. Most of the alcohol will cook away quickly.

Fresh Parsley: This adds a bright green color to dip. Chop it finely and stir it in last. It makes the dish look very fresh.

Black Pepper: This adds a small hint of spice. Use freshly ground pepper for the most flavor. A little bit goes a long way here.

Kosher Salt: This brings out the flavor of the cheese. Do not add too much salt at first. The cheese is already quite salty on its own.

How to Assemble Martha Stewart Artichoke Dip Recipe

Step 1:

Preheat your oven to 400 degrees Fahrenheit now. Let it get very hot before you bake. This helps the cheese bubble and turn brown.

Step 2:

Heat the olive oil in your large skillet. Use a medium heat setting on your stove. Do not let the oil start to smoke.

Step 3:

Add the diced onions to the hot oil. Stir them often so they do not burn. Cook them until they are very soft and clear.

Step 4:

Add the minced garlic to the onion pan. Cook it for only one minute until fragrant. Garlic burns very quickly if you are not careful.

Step 5:

Stir in the chopped artichokes and white wine. Let the liquid simmer in the hot pan. Wait until almost all the wine has evaporated.

Step 6:

Turn off the heat on your kitchen stove. Stir in the softened cream cheese very gently. Keep stirring until the mixture is very smooth.

Step 7:

Add most of the fontina cubes to the pan. Save one cup of cheese for the top later. Stir in the fresh parsley and black pepper.

Step 8:

Transfer the mixture into your clean baking dish. Use your spoon to spread it out evenly. Make sure the top is nice and flat.

Step 9:

Sprinkle the remaining fontina cubes over the top. This creates a beautiful crust while it bakes. You can add extra cheese if you like.

Step 10:

Bake the dip for about thirty minutes total. The top should look very bubbly and golden. Let it cool for five minutes before serving.

Recipe Notes

Use high quality cheese for the very best results.

You can use frozen artichokes if you thaw them.

Make sure to drain the artichokes very well first.

This dip is best when served very warm.

Add a pinch of red pepper for extra heat.

You can prep the veggies the night before.

Use a shallow dish for more crispy cheese bits.

How To Store Leftover

You can store leftovers in your fridge easily. Put the dip in a sealed plastic container. It will stay fresh for three days total. Do not put this dip in the freezer. The cream cheese will change its texture a lot. Reheat it in the oven to stay creamy. A microwave can make the cheese feel very oily.

Sides & Pairings Suggestions

Serve this dip with warm pita bread triangles. It also tastes great with a sliced baguette. You can use crunchy carrots or celery sticks too. Salty tortilla chips are another very good choice here. Pair this with a cold glass of white wine. A crisp Chardonnay matches the fontina cheese very well. Your guests will love these tasty snack options.

Nutritions

Nutrient	Value Per Serving
Calories	210 kcal
Protein	9 g
Total Fat	16 g
Carbohydrates	7 g
Sodium	340 mg

FAQs about Martha Stewart Artichoke Dip Recipe

Can I make this dip in a crockpot?

Yes, you can use a small slow cooker. Cook it on low for two hours total. Stir it once or twice while it heats up.

What can I use instead of fontina cheese?

You can use Gruyere or white cheddar instead. Both melt very well in a hot oven. The flavor will be a little bit different.

Can I add spinach to this recipe?

Yes, spinach is a very popular addition here. Squeeze all the water out of the spinach first. Stir it in with the artichoke hearts.

Is this dip safe for gluten-free diets?

Yes, this dip is naturally free of gluten. Just serve it with vegetables or GF crackers. Always check your cheese labels to be sure.

Final Thoughts

This recipe is a classic for a good reason. It is simple to make and tastes amazing. Martha Stewart always delivers the best party food.

You can make this for any big game. It is also perfect for a quiet night. Your family will enjoy every single cheesy bite.

Try making this for your next big event soon. It will be the star of the snack table. Happy cooking and enjoy your wonderful warm dip!