Meet the Sullivans: Artichoke Dip with Fontina

December 13, 2011

Artichoke Dip with Fontina

Who doesn't love a warm cheesy dip? This is a great one and it was pretty easy to make! I skipped the wine in the ingredients because some of the kids would be eating it and might not like the flavor if the wine were included, but if I were making it just for adults I would have definitely added it.
Artichoke Dip with Fontina
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2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced small
3 garlic cloves, finely chopped
3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
1/3 cup dry white wine
4 ounces Neufchatel cream cheese, room temperature
2 1/4 cups cubed fontina cheese (about 3/4 pound)
1/4 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 Neufchatel until blended. Fold 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.
  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.
I'm linking this recipe up with 33 Shades of Green for Tasty Tuesdays today. Check out all the other recipes posted over there--I always find a new recipe or blog to follow when I do! 

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