Rating: 3.15 stars
459 Ratings
  • 5 star values: 61
  • 4 star values: 92
  • 3 star values: 190
  • 2 star values: 89
  • 1 star values: 27

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 (14)

459 Ratings
  • 5 star values: 61
  • 4 star values: 92
  • 3 star values: 190
  • 2 star values: 89
  • 1 star values: 27
Rating: 5 stars
12/26/2018
Creamy and wonderfully tasty. I served the dip with crudites and toasted baguette slices for dipping. A big hit at my last cocktail party!
Rating: 4 stars
12/04/2017
Very good! One of my favorite artichoke dip recipes so far. I’m not sure if I’d make it again - I’ll have to try a few other recipes.
Rating: Unrated
08/29/2017
I made this for a progressive dinner. Nothing was left! I made it the day before and put it in the frig. Then baked it in the oven the next day. I did not add salt.
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Rating: Unrated
07/05/2015
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?
Rating: 5 stars
12/10/2014
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.
Rating: 2 stars
02/04/2013
I found this quite bland, so did my kids. We like the old fav of artichoke hearts, mayo and parmisan cheese much better.
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Rating: Unrated
01/01/2013
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
Rating: Unrated
11/25/2012
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.
Rating: Unrated
10/22/2012
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.
Rating: Unrated
11/17/2011
So glad this recipe is still here, I made it a couple years ago and we all loved it! served with veggie sticks
Rating: Unrated
10/12/2010
Rating: Unrated
05/11/2010
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.
Rating: Unrated
04/28/2010
This is a great app. Easy to prepare and everyone loves it. It disappears within minutes.
Rating: Unrated
04/28/2010
This is a great app. Easy to prepare and everyone loves it. It disappears within minutes.