Artichoke Gruyere Dip

Baked Artichoke Cheese Dip
Alexandra Grablewski/Photolibrary/Getty Images
Prep: 15 mins
Cook: 22 mins
Total: 37 mins
Servings: 12 servings
Nutrition Facts (per serving)
76 Calories
5g Fat
4g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 76
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 12%
Cholesterol 13mg 4%
Sodium 189mg 8%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 5g
Vitamin C 2mg 12%
Calcium 124mg 10%
Iron 0mg 1%
Potassium 111mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This artichoke Gruyere dip is a classic appetizer with many variations. This recipe is simple and fast and lets the rich flavor of Gruyere cheese shine through. The dip is lighter than some, with less mayonnaise weighing it down.

Canned vs. Jarred Artichoke Hearts

Use a brand of artichoke hearts you've tried and like for this recipe. Sometimes, canned artichoke hearts can have a metallic flavor and the texture can be mushy, so we prefer to stick with artichoke hearts sold in glass jars.

Jarred artichoke hearts are sold both plain and marinated. We prefer the plain artichokes, as marinated artichoke hearts can have a sharp vinegar flavor and we don't always love the added seasonings. If you can only find marinated artichoke hearts, they can be rinsed in water to remove some of the vinegar flavors.

Frozen artichoke hearts can be a good option as well, especially for dips like this. Frozen artichoke hearts can be mushy when defrosted, but that doesn't matter as much when they're chopped up into a warm dip like this.

Gruyere Substitutions

Instead of Gruyere, other types of similar cheeses can be used. Try Appenzeller, Comte, Fontina Val D'Aosta or another type of Alpine cheese. Parmigiano-Reggiano is also a good option. Or, instead of using just one cheese, try combing several different types of cheese.


  • 1 (14-ounce) can or jar artichoke hearts packed in water, drained

  • 1/4 cup plain Greek yogurt or sour cream (low or non-fat may be used, but full-fat tastes better)

  • 1 tablespoon mayonnaise

  • Dash cayenne pepper

  • 1 cup grated Gruyere cheese, divided

  • 1 tablespoon finely chopped fresh basil or parsley, optional

Steps to Make It

  1. Preheat oven to 400 F.

  2. Pulse artichoke hearts in a food processor to break them up into small pieces, about 20 seconds.

  3. Add yogurt/sour cream, mayonnaise, cayenne pepper and 3/4 cup Gruyere cheese. Pulse a few seconds until just blended.

  4. Scrape into a baking dish and bake 20 minutes, uncovered, until warmed through and slightly bubbly.

  5. Sprinkle remaining 1/4 cup grated cheese on top and the fresh herbs (if using) and put under the broiler for 1 to 2 minutes.

  6. Serve warm or at room temperature with ​slices of crusty bread. Try rubbing the bread with olive oil and toasting it in the oven first.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Variations

This artichoke Gruyere dip can be changed by adding additional ingredients. Try adding:

  • More mayonnaise, for a richer dip
  • Olive tapenade
  • Sliced jalapeno pepper
  • Frozen, defrosted chopped spinach (squeeze out as much moisture as possible)
  • Chopped prosciutto or cooked bacon
  • Finely chopped garlic
  • Chopped green onions