Fontina Mushroom Artichoke Dip

Cheesy warm dip made with Fontina cheese, mushrooms, artichoke hearts, and it's baked in an artisan bread bowl.
Course Appetizer
Cuisine American
Keyword artichoke, Fontina cheese, mushroom
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Lyuba Brooke


  • 1/2 lb baby bella mushrooms
  • 14 oz can of artichoke hearts
  • 2 lg garlic cloves
  • 1-2 tbsp olive oil
  • 8 oz cream cheese
  • 1/4 cup sour cream
  • 3 Tbsp mayo
  • 5 oz Fontina cheese
  • 1/2 cup Mozzarella cheese
  • Salt
  • Fresh cracked black pepper
  • Big round artisan loaf


  1. Combine cream cheese, sour cream, mayo, salt and pepper in a mixing bowl and beat it with an electric mixer until smooth.
  2. Fold in grated Fontina cheese and Mozzarella cheese, set aside.
  3. Thinly slice mushrooms. Drain artichoke hearts and chop them into smaller pieces.
  4. Preheat a cooking pan over medium heat and add oil. Saute mushrooms and artichokes until mushrooms are softened. Smash garlic and add it to the pan. Cook until mushrooms are done. Add mushroom mixture to the bowl and mix until fully incorporated.
  5. Preheat the oven to 350.
  6. Carefully cut off the top of the bread. Scoop out insides of the bread but make sure not to make the crust too thin or make any holes.
  7. Transfer the dip mixture into the bread bowl, place bread top back on and put filled bread onto a baking sheet.
  8. Bake for 15-17 minutes.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.