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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
A cheesy, artichoke-loaded dip served with pita chips.
Ingredients:
1 tablespoon olive oil
1/2 medium yellow onion, minced
3 cloves garlic, minced
1/3 cup dry white wine (i.e. chardonnay or sauvignon blanc) or chicken broth
3 (14-ounce) cans whole artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, at room temperature, cut into pieces
2 1/4 cups fontina cheese, shredded, divided
1/4 cup fresh parsley
1. Preheat oven to 400 degrees F.
2. In a large skillet, heat the olive oil over medium heat and sauté the onion until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the wine and artichoke hearts and cook, stirring occasionally, until the liquid evaporates, 5 to 8 minutes.
3. Remove the skillet from heat and stir in the cream cheese until totally melted and combined. Stir in 1¼ cups of the fontina and the parsley. Transfer the mixture to a 2-quart baking dish and sprinkle with the remaining fontina cheese.
4. Bake until golden brown and bubbling, about 30 minutes. Sprinkle with additional parsley and serve with pita chips.
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Hot Artichoke-Fontina Dip
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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
A cheesy, artichoke-loaded dip served with pita chips.
Ingredients:
1 tablespoon olive oil
1/2 medium yellow onion, minced
3 cloves garlic, minced
1/3 cup dry white wine (i.e. chardonnay or sauvignon blanc) or chicken broth
3 (14-ounce) cans whole artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, at room temperature, cut into pieces
2 1/4 cups fontina cheese, shredded, divided
1/4 cup fresh parsley
1. Preheat oven to 400 degrees F.
2. In a large skillet, heat the olive oil over medium heat and sauté the onion until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the wine and artichoke hearts and cook, stirring occasionally, until the liquid evaporates, 5 to 8 minutes.
3. Remove the skillet from heat and stir in the cream cheese until totally melted and combined. Stir in 1¼ cups of the fontina and the parsley. Transfer the mixture to a 2-quart baking dish and sprinkle with the remaining fontina cheese.
4. Bake until golden brown and bubbling, about 30 minutes. Sprinkle with additional parsley and serve with pita chips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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