Artichoke-Fontina Dip | #recipe

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.

Artichoke-Fontina Dip | #recipe

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!

Artichoke-Fontina Dip | #recipe

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.

Artichoke-Fontina Dip | #recipe

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

Hot Artichoke-Fontina Dip

A cheesy, artichoke-loaded dip served with pita chips.
5 (1 rating)


  • 1 tablespoon olive oil
  • ½ (0.5) medium yellow onion, minced
  • 3 cloves garlic, minced
  • 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
  • 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.


Nutritional values are based on one serving
Calories: 385kcal, Carbohydrates: 9g, Protein: 12g, Fat: 31g, Saturated Fat: 11g, Cholesterol: 58mg, Sodium: 910mg, Potassium: 75mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2175IU, Vitamin C: 34.6mg, Calcium: 254mg, Iron: 1.4mg

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