Artichoke Dip with Fontina

Name: Artichoke Dip with Fontina
Ingredients: 2 tablespoons extra-virgin olive oil; 0.5 medium yellow onion, diced small; 3 garlic cloves, finely chopped; 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped; 0.333 cup dry white wine; 4 ounces Neufchatel cream cheese, room temperature; 2.25 cups cubed Fontina cheese (about ¾ pound); 0.25 cup chopped fresh parsley; 8 pitas, each cut into 6 wedges

3.2

(459)

12 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

10

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

Ingredients

2 tablespoons extra-virgin olive oil
½ medium yellow onion, diced small
3 garlic cloves, finely chopped
3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
⅓ cup dry white wine
4 ounces Neufchatel cream cheese, room temperature
2 ¼ cups cubed Fontina cheese (about ¾ pound)
¼ cup chopped fresh parsley
8 pitas, each cut into 6 wedges

Directions

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.
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.