Food & Cooking Recipes Appetizers Artichoke Dip with Fontina 3.2 (459) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print