Wonderfully comforting, this hot cheese dip blends cream cheese, Colby Jack, and Parmigiano for a serious foundation of flavor. Stir in chopped marinated artichoke hearts and sun-dried tomatoes before the dish finishes in the oven, for both texture and seasoning, and it becomes almost a meal in itself. 

Martha Stewart Living, December 2021

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Credit: Lennart Weibull

Recipe Summary test

prep:
20 mins
total:
45 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Heat oil in a small heavy-bottomed skillet, such as cast iron, over medium. Add shallot and cook, stirring occasionally, until softened but not developing any color, 3 to 4 minutes. Add oregano and red-pepper flakes; cook until fragrant, about 30 seconds.

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  • Add cream cheese and cook, stirring, until melted. Remove from heat. Stir in other cheeses, Worcestershire, artichokes, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  • Transfer skillet to oven and bake until hot and bubbly, about 25 minutes. Serve warm with crackers and crudités.

Cook's Notes

To keep this hot throughout a party, transfer it to a fondue pot or slow cooker after baking, or if serving from the skillet, reheat it in the oven for a few minutes.

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