J & I had a bunch of friends over for NYE & this dip was definitely a hit! There was a point in the evening when I got caught eating it with just my fork & ignoring the crackers on my plate. Oops! Martha Stewart gets the credit for the dip, my dear friend Kennice (a photographer) gets the credit for the top 2 photos & my good friend Lindsay gets credit for actually making the dip while I ran around doing various things (hence the lack of photos). So really, all I did was buy the ingredients. Whatever. It still tasted great!
Artichoke & Fontina Dip
Cook Time According to Me: 45 mins
How difficult was this for Lindsay? Pretty easy (though she's a pro)
2 tbsp extra-virgin olive oil
1/2 onion, diced small
3 garlic cloves, finely chopped
3 cans (14 oz) whole artichoke hearts, drained & chopped
1/3 cup dry white wine
4 ounces Neufatchel cream cheese
2 1/4 cup cubed Fontina cheese (3/4 lb)
Crackers or Pita for dipping
Preheat oven to 400 degrees.
In a large skillet, heat 1 tbsp olive oil over medium.
Add onion & cook until softened, about 5 mins.
Add garlic & cook until fragrant, approx. 1 min.
Add artichokes & wine. Cook until liquid evaporates, about 8 mins.
Remove skillet from heat & stir in Neufchatel until blended.
Fold in one cup Fontina. Transfer mix to 2 quart baking dish.
Sprinkle rest of Fontina on top.
Bake until golden & bubbling, about 30 mins.