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Artichoke Dip with Fontina

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

  • Servings: 10
Artichoke Dip with Fontina

Source: Everyday Food, March 2010


  • 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


  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 Neufchatel until blended. Fold in 1 1/4 cups fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup 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.

Reviews (10)

  • 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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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

  • MarthaandMeBlogger 12 Oct, 2010

    LOVED this recipe - my results are here:

  • 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.

  • marcomykonos 28 Apr, 2010

    This is a great app. Easy to prepare and everyone loves it. It disappears within minutes.

  • marcomykonos 28 Apr, 2010

    This is a great app. Easy to prepare and everyone loves it. It disappears within minutes.

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