Artichoke Dip with Fontina


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


  • 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

  • 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


  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.

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