Makes 4 cups; serves 8Decadent, flavorful, and perfect for anything from kettle chips or baguette tospears of endive (or your finger), this simple dip is a great gateway drug to afood coma. Using high-quality cheeses will make it memorable for your guests(or you alone on your couch-no judgment).

3 (6½-ounce) jars marinated artichokes, drained, coarsely chopped or
quartered if whole
1 (8-ounce) package cream cheese, softened
6 ounces Gruyère, grated (1½ cups)
4 ounces aged sharp white cheddar (such as Cabot clothbound), grated
(1 cup)
1 cup (8 ounces) full-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh rosemary
¼ teaspoon freshly ground black pepper
Toasted baguette slices, crudités, and/or your favorite crackers or chips
for serving

Heat the oven to 400°F, with a rack in the middle.
Combine all the dip ingredients in a large bowl and stir until smooth. Transfer to an 8-inch square baking dish, a 7- to 8-inch ovenproof skillet, or a 2-quart gratin dish.
Bake until the dip is bubbly and light golden brown on top, 22 to 25 minutes.
Let cool for 7 to 10 minutes before serving. (I’ve burned my mouth more times than I care to admit.) Serve with toasted baguette slices, crudités, and/or crackers or chips.
Tip For the best taste and texture, go for artichokes marinated in
oil (over the water-packed canned ones), in a jar or from the
supermarket salad bar.