Spicy Cheesy Artichoke Dip

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

By: Katie Workman, The Mom 100


  • 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 3 Chile Pepper Gouda or Gouda cheese, shredded
  • 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 degrees 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.