Artichoke Dip with Fontina Cheese

By bubsmoljo

Ingredients

• 2 Tbs. Olive Oil
• 1/2 med. yellow onion, diced small
• 3 cloves of garlic finely chopped
• 3 14oz. cans whole artichoke hearts, drained and coarsely chopped
• 1/3 c. dry white wine
• 4 oz. neufchatel cream cheese, room temp.
• 2 1/4 c. cubed fontina cheese (3/4 lb.)
• 1/4 c. chopped fresh parsley
• 8 pitas cut into 6 wedges

Details

Servings 8

Preparation

Step 1

Preheat oven to 400. In a large skillet, heat 1 T. oil over medium. Add onion and cook until soft, about 5 mins. Add garlic and cook until fragrant, 1 min. Add artichokes and wine, cook until liquid evaporates, 8 mins. Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4c. of the fontina and parsley. Transfer mixture to a 2 at. baking dish; sprinkle with 1 c. fontina. Bake until golden and bubbling, 30 mins. Meanshile, in a large bowl, toss pitas with 1 Tbs. oil, spread on a baking sheet. Bake until golden 15-20 mins. Serve dip warm with pita chips.