Ridiculously Cheesy Onion and Artichok Dip
Prep time: 
Cook time: 
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Serves: Serves 4-6
  • 3 Tlbs. unsalted butter
  • 1 large onion, sliced (about 2 cups)
  • ½ tsp. salt
  • 1 large garlic clove, minced
  • ¼ tsp. red pepper flakes (optional)
  • ¼ cup sweet vermouth
  • 8 ounces light cream cheese, softened
  • ½ cup light sour cream
  • 1 cup shredded gruyere cheese
  • 1 cup shredded mozzarella cheese
  • 2 tsp. whole-grain mustard
  • ¼ tsp. pepper
  • ½ cup chopped artichoke hearts
  1. Preheat oven to 425 degrees. Grease a 1-quart baking dish.
  2. Add butter to a small skillet. Turn the heat on medium-high. Once butter has melted and begins to brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells nutty, about 2 minutes. Add onions and salt. Reduce the heat to a medium-low and cook onions and caramelized and brown, about 10 minutes. Stir frequently.
  3. Once onions have caramelized add garlic. Cook 1 minute. Add red pepper flakes and sweet vermouth. Bring to a boil and reduce to a simmer until the liquid is reduced by half, about 1 minute.
  4. Add cream cheese, sour cream, gruyere. mozzarella, mustard, pepper and artichoke hearts. Stir until combined. Transfer to a baking dish and bake until bubbly and golden brown, about 15 minutes.
  5. Serve with crackers
*Recipe inspired by Amy Thielen, Food Network
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/ridiculously-cheesy-onion-artichoke-dip/