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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
2 cans (14-ounce) artichoke hearts, drained
8 ounces Fontina cheese, cubed
4 ounces Neufchâtel cream cheese
1/3 cups grated Parmesan cheese
1/3 cups chopped parsley
2 tablespoons capers
2 cloves garlic, crushed through a press
1/2 teaspoon (or to taste) hot red-pepper sauce
Vegetable Dippers: bell pepper strips, cauliflower and broccoli florets, green beans, asparagus, and carrot and celery sticks
Heat oven to 350 degrees. Pulse artichokes and remaining ingredients (except Vegetable Dippers) in a food processor until artichokes are finely chopped.
Scrape mixture into a 2-cup crock or gratin dish and spread into an even layer. Bake 25 to 30 minutes, or until dip is lightly browned on top and starting to bubble around edges. Serve hot with Vegetable Dippers.
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HOT ARTICHOKE FONTINA DIP
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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
2 cans (14-ounce) artichoke hearts, drained
8 ounces Fontina cheese, cubed
4 ounces Neufchâtel cream cheese
1/3 cups grated Parmesan cheese
1/3 cups chopped parsley
2 tablespoons capers
2 cloves garlic, crushed through a press
1/2 teaspoon (or to taste) hot red-pepper sauce
Vegetable Dippers: bell pepper strips, cauliflower and broccoli florets, green beans, asparagus, and carrot and celery sticks
Heat oven to 350 degrees. Pulse artichokes and remaining ingredients (except Vegetable Dippers) in a food processor until artichokes are finely chopped.
Scrape mixture into a 2-cup crock or gratin dish and spread into an even layer. Bake 25 to 30 minutes, or until dip is lightly browned on top and starting to bubble around edges. Serve hot with Vegetable Dippers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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