4 ounces, Neufchatel cream cheese, room temperature
2 ¼ cups, cubed fontina cheese (about ¾ pound)
¼ cup chopped fresh parsley
8 pitas, each cut into 6 wedges
Instructions
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.
Remove skillet from heat and stir in Neufchatel
until blended. Fold in 1 ¼ cups fontina and parsley.
Transfer mixture to a 2 quart baking dish; sprinkle
with 1 cup fontina. Bake until golden and bubbling,
3o minutes.
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.
Originally Submitted
3/14/2010
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You can add this Artichoke Dip with Fontana recipe to your own private DesktopCookbook.
