Hot Artichoke-Fontina Dip
It’s been a solid six weeks since we made a new dippity dip, which is exactly five weeks and six days too long. If there’s one thing that we love almost as much as dessert, it’s the appetizer course. We could most definitely go out to a restaurant, skip a main dish, and just eat appetizers and dessert. They’re our two favorite food groups! (Yes, we classify them as food groups.) we're not the biggest artichoke fan in terms of just eating them for the sake of vegetables, but chop them up and throw them in a dip and we're 100% all in. Spinach-artichoke dip was our gateway drug to artichokes in savory, cheesy dips that we can deliver to our mouth with a variety of carbs. For this dip, we let the artichokes be the star of the show and threw in an obscene amount of fontina cheese, which melts beautifully and pairs well with the artichokes.
Our Chief Culinary Consultant and we ate this dip with baked pita chips, but it would be fabulous with any number of chips and crackers, even a baguette!
Also, if you’re anything like us, it’s possible that two people will polish off half of this pan for lunch.
Just saying.
Plan accordingly.
One year ago: Mississippi Mud Brownies
Two years ago: DIY: From-scratch Klondike Bars
Three years ago: Frozen Chocolate-Peanut Butter Pie
Four years ago: Peanut Butter Cup Rice Krispies Treats
Five years ago: Anise-Almond Biscotti
Six years ago: American Sandwich Bread
Hot Artichoke-Fontina Dip
Yield: 8 to 10 servings A cheesy, artichoke-loaded dip served with pita chips.- 1 tablespoon olive oil
- ½ (0.5) medium yellow onion, minced
- 3 cloves garlic, minced
- ⅓ cup (80 ml) dry white wine, i.e. chardonnay or sauvignon blanc or chicken broth
- 42 ounce (1.19 kg) canned whole artichoke hearts, drained and coarsely chopped
- 4 ounces (113.4 g) cream cheese, at room temperature, cut into pieces
- 2¼ cups (297 g) fontina cheese, shredded, divided
- ¼ cup (15 g) fresh parsley
- Preheat oven to 400 degrees F.
- 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.
- 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.
- Bake until golden brown and bubbling, about 30 minutes. Sprinkle with additional parsley and serve with pita chips.
Notes
Nutritional values are based on one serving
- Yield: 8 to 10 servings
- Prep: 30 minutes
- Cook: 30 minutes
- Total: 1 hour
Ingredients
- 1 tablespoon olive oil
- ½ ( 0.5 ) medium yellow onion, minced
- 3 cloves garlic, minced
- ⅓ cup ( 80 ml ) dry white wine, i.e. chardonnay or sauvignon blanc or chicken broth
- 42 ounce ( 1.19 kg ) canned whole artichoke hearts, drained and coarsely chopped
- 4 ounces ( 113.4 g ) cream cheese, at room temperature, cut into pieces
- 2¼ cups ( 297 g ) fontina cheese, shredded, divided
- ¼ cup ( 15 g ) fresh parsley
Method
- Preheat oven to 400 degrees F.
- 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.
- 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.
- Bake until golden brown and bubbling, about 30 minutes. Sprinkle with additional parsley and serve with pita chips.
