Description
Who doesn’t love bubbly, cheesy artichoke dip? This version features white whine and creamy fontina for an extra sophisticated appetizer.
Ingredients
- 1 Tablespoon Olive Oil
- ½ whole Medium Yellow Onion, Finely Chopped
- 3 cloves Garlic, Peeled And Minced
- 3 cans (15 Oz. Size) Artichoke Hearts Packed In Water, Drained And Roughly Chopped
- ⅓ cups Dry White Wine, Such As Sauvignon Blanc
- 4 ounces, weight Full Fat Cream Cheese, Softened Nearly To Room Temperature
- 2-¼ cups Cubed Fontina Cheese (1/2″ Cubes)
- ¼ cups Chopped Fresh Parsley
- ½ teaspoons Kosher Salt, Or More To Taste
- ½ teaspoons Ground Black Or White Pepper (more Or Less To Taste)
Preparation
Preheat oven to 400 F.
In a skillet, heat olive oil over medium heat. Add onion and cook until softened, stirring so it doesn’t brown, about 5 minutes. Add garlic and cook another minute, until fragrant. Add artichokes and wine, stir occasionally and simmer (increasing heat if necessary) until liquid has evaporated. This will take roughly 5 to 10 minutes.
Turn off heat and stir in cream cheese until melted and blended. Then incorporate all but 1 cup of the fontina cubes, parsley, and salt and pepper to taste. Arrange in a 9-inch pie plate or shallow baking dish, then top with remaining fontina cubes.
Bake for about 30 minutes, until bubbling and beginning to brown on top. Allow to cool 5 minutes, then serve with crackers or crostini.
Notes:
1. Dip can be prepared ahead of time. Instead of spreading in a baking dish, refrigerate or freeze in an airtight container. When ready to bake, put it in a baking dish and top with the last cup of fontina, then bake as directed.
2. Recipe adapted from Martha Stewart.
