3 cans (14 oz each) whole artichoke hearts, drained and coarsely chopped
1/3 cup dry white wine
4 oz. Neufchatel cream cheese, room temperature
2 1/4 cups cubed fontina chese (about 3/4 lb.)
1/4 cup chopped fresh parsley
8 pitas, each cut into 6 wedges
Instructions
Preheat oven to 400 degrees. In a large skillet, heat 1 Tbs. oil over medium heat. Add onion and cook until softened, about 5 min. Add garlic and cook until fragrant, about 1 min. Add artichokes and wine; cook until liquid evaporates, about 8 min.
Remove skillet from heat and stir in Neufchatel until blended. Fold in 1 1/4 cups and parsley. Transfer mixture to a 2-qt. baking dish; sprinkle with 1 cup fontina. Bake until golden and bubbling, about 30 min.
Meanwhile, in a large bowl, toss pitas with 1 Tbs. oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.
Originally Submitted
6/24/2010
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