Hot Artichoke-Fontina Dip
It’s been a solid six weeks since I made a new dippity dip, which is exactly five weeks and six days too long. If there’s one thing that I love almost as much as dessert, it’s the appetizer course. I could most definitely go out to a restaurant, skip a main dish, and just eat appetizers and dessert. They’re my two favorite food groups! (Yes, I classify them as food groups.) I’m 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 I’m 100% all in. Spinach-artichoke dip was my gateway drug to artichokes in savory, cheesy dips that I can deliver to my mouth with a variety of carbs. For this dip, I 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.
My Chief Culinary Consultant and I 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.
One year ago: Mississippi Mud Brownies
Two years ago: DIY: Homemade 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
MY OTHER RECIPES
A cheesy, artichoke-loaded dip served with pita chips.
medium yellow onion
dry white wine
(i.e. chardonnay or sauvignon blanc or chicken broth)
14-ounce cans whole artichoke hearts, drained and coarsely chopped
(at room temperature, cut into pieces)
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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!