Cheesy Artichoke Dip

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This cheesy artichoke dip is slapped with a dose of two different kinds of cheese: Havarti and Gouda. Finished with a sparkly pop of lemon and truly irresistible.

By: Katie Workman, The Mom 100


  • 1 (8-oz) package original or low-fat cream cheese
  • 1/2 cup whole milk or half-and-half
  • 1/2 cup grated Roth Creamy Havarti cheese
  • 1/2 cup shredded Roth 3 Chile Pepper Gouda or Gouda cheese, shredded
  • 3 tablespoons minced flat leaf parsley
  • 3 scallions, minced
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper, to taste
  • 2 (8-oz) cans artichoke hearts, drained, rinsed and chopped
  • Kosher or coarse salt, to taste
  • Pita chips, fresh veggies, and crackers, for serving


  1. Heat oven to 400 degrees F.
  2. Place cream cheese, milk, Fontina or Havarti, Gouda, parsley, scallions, lemon zest, lemon juice, and black pepper in a medium bowl. Stir to mix. Blend in artichoke hearts. Taste, and add salt, if needed.
  3. Transfer the mixture to a shallow baking dish. Bake until bubbly, about 20 to 25 minutes. Place it under a hot broiler during the last few minutes of baking to give it a beautiful golden top. Serve hot with pita chips, veggies, and crackers.