Spicy Cheesy Artichoke Dip

8 servings
By: Katie Workman, The Mom 100

Hot artichoke dips are not exactly revolutionary, but this one is slapped with a dose of two different kinds of cheese: Roth® Fontina and Sriracha Gouda. The rich dip is finished with a sparkly pop of lemon.

Swedish-style Fontina melts like a charm – this won’t be the only dip you’ll use it in (not to mention other creamy melty cheese dishes).

The Sriracha Gouda is a perfectly matched combo of sweet creamy Gouda laced with Sriracha seasoning, which definitely brings the heat! The rind is ribbed with crushed red pepper flakes, taking it up another little notch (you can take it, I promise). The little red flecks also add a bit of color to various recipes, especially when used in a pale, creamy sauce.

Serve this luscious dip with crackers or tortilla chips or raw vegetables. You can also scoop it on crostini. And it would be very cool to serve it with leaves of steamed large artichokes.


  • 1 package (8 ounces) original or low fat cream cheese
  • 1/2 cup whole milk, half-and-half or heavy (whipping) cream
  • 1/2 cup grated Roth® Fontina Cheese
  • 1/2 cup grated Roth® Sriracha Gouda Cheese
  • 3 tablespoons minced flat-leaf parsley
  • 3 scallions, white and light green parts, minced
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper to taste
  • 2 cans (7 3/4 ounces each) artichoke hearts, drained, rinsed and chopped
  • Kosher or coarse salt, to taste


  1. Heat oven to 400°F.
  2. Place cream cheese, milk, Fontina, Gouda, parsley, scallions, lemon zest, lemon juice and black pepper in medium-size bowl. Stir to mix. Blend in artichoke hearts. Taste; add salt if needed.
  3. Transfer mixture to shallow baking dish. Bake until bubbly, 20 to 25 minutes. You may want to place under hot broiler during last few minutes to give it a beautiful golden top. Serve hot.