Recipe for Cheesy Artichoke Dip

© 2018 Kotokami LLC
  • About 2 Liters of Dip
  • Preparation:
  • Cooking:


  • 480g (2 cups) Whole Milk
  • 1 Bay Leaf
  • 2 sprigs of Thyme
  • ¼-½g (½-1t) dried Marjoram
  • 18 roasted Garlic Cloves, or to taste
  • ¼g (⅛t) ground Cayenne
  • ¼g (⅛t) ground Mace
  • 150g (about 2 large) Shallots
  • 350g (about 3 cups, shredded) Monterey Jack Cheese
  • 40g (about ⅓-cup) All-Purpose Flour
  • 40g (about 3T) Unsalted Butter
  • 765g (27oz) frozen Artichoke Hearts, thawed
  • 4g (2t) Lemon Zest
  • 45g (3T) Lemon Juice
  • 2g (¾t) Red Chili Flakes


  • Bring the milk, bay leaf, thyme, marjoram, and garlic to a boil in a saucepan. Turn off the flame, throw in the cayenne and mace, and set aside, covered.
  • Peel, remove the roots, and bisect the shallots from stem to root, and slice them into half moons about ⅛-inch thick. Sweat them in a small pan with a nub of butter, about 5 minutes. Turn off the flame.
  • Grate the cheese. Remove the bay leaf and strip the thyme off the stems. In a large pan on a low flame, begin making a white roux with the flour and butter. Slowly ladle in the milk while continuously whisking the roux. Turn off the flame and add the grated cheese. Stir until the cheese has melted. Add the shallots to the pan.
  • Preheat the oven to 350°F (177°C).
  • Cut the artichoke hearts in half or quarters, depending on size. Mix together the artichokes, zest, juice, and chili flakes.
  • Incorporate the artichokes into the cheese sauce, then place all of the artichoke dip into a casserole.
  • Bake for 30 minutes, then bring the temperature up to 425°F (218ºC) for an additional 15-20 minutes, or until the top is browned and bubbly.
  • Serve immediately with sliced and toasted sourdough bread.

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