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Artichoke Dip with Fontina

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Everyone loves this warm, cheesy dip, especially when it's served with crunchy pita chips.

  • Servings: 10

Source: Everyday Food, March 2010

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, diced small
  • 3 garlic cloves, finely chopped
  • 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
  • 1/3 cup dry white wine
  • 4 ounces Neufchatel cream cheese, room temperature
  • 2 1/4 cups cubed Fontina cheese (about 3/4 pound)
  • 1/4 cup chopped fresh parsley
  • 8 pitas, each cut into 6 wedges

Directions

  1. Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.

  2. Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 minutes.

  3. Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.

Cook's Notes

The unbaked dip can be frozen, up to 1 month. Thaw completely before baking.

Reviews Add a comment

  • BeccaTG
    5 JUL, 2015
    I loved this the first time I made it, yet thought it was bland the second time. Here's why, I think. The video shows a healthy dose of salt and pepper while adding the cheese. The printed recipe doesn't mention it and I forgot to add it the second time. That's what it needs! Has anyone heated it straight from the fridge? For how long?
    Reply
  • katezee
    10 DEC, 2014
    Made this recipe for Thanksgiving and it has earned an annual place at our table. I prepared it the day before, refrigerated it and baked it the day of Thanksgiving, just before my guests arrived. Perfection -- and no one found it bland at all. Making it again for a holiday potluck.
    Reply
  • kutest
    4 FEB, 2013
    I found this quite bland, so did my kids. We like the old fav of artichoke hearts, mayo and parmisan cheese much better.
    Reply
  • jknoel
    1 JAN, 2013
    Made this dip a couple of times now. Every time it is wonderful. Everybody wants more. I will double recipe next time. It's a keeper
    Reply
  • jerseymom
    25 NOV, 2012
    Just made this recipe for Thanksgiving and everybody loved it! I did some modifications: add leeks and we ate with baguette instead of pita bread. This recipe is big, I prepared in two separate baking dishes. Will make it again.
    Reply
  • fancynancy7
    22 OCT, 2012
    Just made this and it is in the freezer for a catering job. just to let you all know, a one liter baking dish would be more than sufficient. unless it is meant to be one inch thick.
    Reply
  • Zeonsuki
    17 NOV, 2011
    So glad this recipe is still here, I made it a couple years ago and we all loved it! served with veggie sticks
    Reply
  • MarthaandMeBlogger
    12 OCT, 2010
    LOVED this recipe - my results are here: http://marthaandme.wordpress.com/2010/02/26/artichoke-dip-with-fontina/
    Reply
  • Donzeleigh
    11 MAY, 2010
    I would highly recommend halving this recipe or preparing it in two small baking dishes and freezing one for another time, unless you are entertaining a big crowd. This recipe makes a lot! It was delicious though.
    Reply
  • marcomykonos
    28 APR, 2010
    This is a great app. Easy to prepare and everyone loves it. It disappears within minutes.
    Reply