Artichoke Dip with Fontina

Name: Artichoke Dip with Fontina
Ingredients: 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

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Author : Martha Stewart

Ingredients

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2 tablespoons extra-virgin olive oil1/2 medium yellow onion, diced small3 garlic cloves, finely chopped3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped1/3 cup dry white wine4 ounces Neufchatel cream cheese, room temperature2 1/4 cups cubed Fontina cheese (about 3/4 pound)1/4 cup chopped fresh parsley8 pitas, each cut into 6 wedges

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Instructions

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Step 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.

Step 2

Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 minutes.

Step 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.