Artichoke Dip With Fontina

By mirelsonp

Make Ahead: The unbaked dip can be frozen, up to 1 month. Thaw completelly before baking.

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1/2 medium yellow onion, diced small
• 3 garlic cloves, finely chopped
• 3 14-oz cans whole artichoke hearts, drained and coarsely chopped
• 1/3 cup dry white wine
• 4 oz Neufchatel cream cheese, room temperature
• 2 1/4 cups cubed fontina cheese (about 3/4 lb)
• 1/4 cup chopped fresh parsley
• 8 pitas, each cut into 6 wedges

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees. In a large skillet, heat 1 Tbsp oil over medium heat. 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 Neufchatel until blended. Folk in 1 1/4 cups fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup fontina. Bake until golden and bubbling, 30 minutes.

Meanwhile in a large bowl, toss pitas with 1 Tbsp oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.