Ask For It: Versante Hearth + Bar’s Artichoke Dip


I love starting my meal at Versante with their artichoke dip — it’s so warm and indulgent. I would love to know how it’s made and give it a whirl at home. — Calli Stone, Salt Lake City

Warm. Indulgent. That’s just what we’re craving on these colder fall days. So get some at Versante Hearth + Bar, or make it in the comfort of your home!

versante artichoke dip

Versante Hearth + Bar’s Artichoke Dip


    For dip:
  • 1 pound cream cheese
  • 1 cup mozzarella, shredded
  • 1 cup cheddar, shredded
  • 2 cups smoked Gouda, shredded
  • 1 cup Parmesan, shredded
  • 1 cup sour cream
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 can artichoke hearts, drained and roughly chopped
  • For panko topping:
  • 2 cups panko bread crumbs
  • 1/4 cup fresh parsley, thyme, oregano and rosemary, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


    For dip:
  1. Heat oven to 350 F.
  2. Mix all ingredients except artichokes in a food processor.
  3. Fold in artichokes and place in a greased, Pyrex dish.
  4. Bake for 10-15 minutes, or until top is brown and bubbling.
  5. Top with panko topping.
  6. For topping:
  7. Drizzle bread crumbs with olive oil and toast in a frying pan.
  8. Cool.
  9. Once cool, mix with seasonings.

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