Artichoke Dip With Fontina Recipe

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Gallery Read the full recipe after the video. Recipe Summary Servings: 10 med105199_0310_artichoke_dip.jpg

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1/2 medium yellow onion, diced small 3 garlic cloves, finely chopped 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped 1/3 cup dry white wine 4 ounces Neufchatel cream cheese, room temperature 2 1/4 cups cubed Fontina cheese (about 3/4 pound) 1/4 cup chopped fresh parsley 8 pitas, each cut into 6 wedges

Cook’s Notes The unbaked dip can be frozen, up to 1 month. Thaw completely before baking.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 10 med105199_0310_artichoke_dip.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

med105199_0310_artichoke_dip.jpg

med105199_0310_artichoke_dip.jpg

Ingredients

Ingredients

• 2 tablespoons extra-virgin olive oil 1/2 medium yellow onion, diced small 3 garlic cloves, finely chopped 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped 1/3 cup dry white wine 4 ounces Neufchatel cream cheese, room temperature 2 1/4 cups cubed Fontina cheese (about 3/4 pound) 1/4 cup chopped fresh parsley 8 pitas, each cut into 6 wedges

Directions

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 cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 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.

Cook’s Notes The unbaked dip can be frozen, up to 1 month. Thaw completely before baking.

Cook’s Notes

The unbaked dip can be frozen, up to 1 month. Thaw completely before baking.

Reviews (14)

 Add Rating & Review     459 Ratings   5 star values:        61    4 star values:        92    3 star values:        190    2 star values:        89    1 star values:        27        

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Reviews (14)

Add Rating & Review     459 Ratings   5 star values:        61    4 star values:        92    3 star values:        190    2 star values:        89    1 star values:        27       

Add Rating & Review

459 Ratings 5 star values: 61 4 star values: 92 3 star values: 190 2 star values: 89 1 star values: 27

459 Ratings 5 star values: 61 4 star values: 92 3 star values: 190 2 star values: 89 1 star values: 27

459 Ratings 5 star values: 61 4 star values: 92 3 star values: 190 2 star values: 89 1 star values: 27

• 5 star values: 61 4 star values: 92 3 star values: 190 2 star values: 89 1 star values: 27

  Martha Stewart Member     Rating: 5 stars       12/26/2018   Creamy and wonderfully tasty. I served the dip with crudites and toasted baguette slices for dipping. A big hit at my last cocktail party!  
  
  Martha Stewart Member     Rating: 4 stars       12/04/2017   Very good! One of my favorite artichoke dip recipes so far. I’m not sure if I’d make it again - I’ll have to try a few other recipes.  
  
  Martha Stewart Member     Rating: Unrated       08/29/2017   I made this for a progressive dinner. Nothing was left! I made it the day before and put it in the frig. Then baked it in the oven the next day. I did not add salt.  
  
  Martha Stewart Member     Rating: Unrated       07/05/2015   I loved this the first time I made it, yet thought it was bland the second time. Here's why, I think. The video shows a healthy dose of salt and pepper while adding the cheese. The printed recipe doesn't mention it and I forgot to add it the second time. That's what it needs! Has anyone heated it straight from the fridge? For how long?  
  
  Martha Stewart Member     Rating: 5 stars       12/10/2014   Made this recipe for Thanksgiving and it has earned an annual place at our table. I prepared it the day before, refrigerated it and baked it the day of Thanksgiving, just before my guests arrived. Perfection -- and no one found it bland at all. Making it again for a holiday potluck.  
  
  Martha Stewart Member     Rating: 2 stars       02/04/2013   I found this quite bland, so did my kids. We like the old fav of artichoke hearts, mayo and parmisan cheese much better.  
  
  Martha Stewart Member     Rating: Unrated       01/01/2013   Made this dip a couple of times now. Every time it is wonderful. Everybody wants more. I will double recipe next time. It's a keeper  
  
  Martha Stewart Member     Rating: Unrated       11/25/2012   Just made this recipe for Thanksgiving and everybody loved it! I did some modifications: add leeks and we ate with baguette instead of pita bread. This recipe is big, I prepared in two separate baking dishes. Will make it again.  
  
  Martha Stewart Member     Rating: Unrated       10/22/2012   Just made this and it is in the freezer for a catering job. just to let you all know, a one liter baking dish would be more than sufficient. unless it is meant to be one inch thick.  
  
  Martha Stewart Member     Rating: Unrated       11/17/2011   So glad this recipe is still here, I made it a couple years ago and we all loved it! served with veggie sticks  
  
  Martha Stewart Member     Rating: Unrated       10/12/2010   LOVED this recipe - my results are here: http://marthaandme.wordpress.com/2010/02/26/artichoke-dip-with-fontina/  
  
  Martha Stewart Member     Rating: Unrated       05/11/2010   I would highly recommend halving this recipe or preparing it in two small baking dishes and freezing one for another time, unless you are entertaining a big crowd. This recipe makes a lot! It was delicious though.  
  
  Martha Stewart Member     Rating: Unrated       04/28/2010   This is a great app. Easy to prepare and everyone loves it. It disappears within minutes.  
  

  Martha Stewart Member

  Rating: 5 stars 12/26/2018

Creamy and wonderfully tasty. I served the dip with crudites and toasted baguette slices for dipping. A big hit at my last cocktail party!

Rating: 5 stars

Rating: 4 stars 12/04/2017

Very good! One of my favorite artichoke dip recipes so far. I’m not sure if I’d make it again - I’ll have to try a few other recipes.

Rating: 4 stars

Rating: Unrated 08/29/2017

I made this for a progressive dinner. Nothing was left! I made it the day before and put it in the frig. Then baked it in the oven the next day. I did not add salt.

Rating: Unrated

Rating: Unrated 07/05/2015

I loved this the first time I made it, yet thought it was bland the second time. Here’s why, I think. The video shows a healthy dose of salt and pepper while adding the cheese. The printed recipe doesn’t mention it and I forgot to add it the second time. That’s what it needs! Has anyone heated it straight from the fridge? For how long?

Rating: 5 stars 12/10/2014

Made this recipe for Thanksgiving and it has earned an annual place at our table. I prepared it the day before, refrigerated it and baked it the day of Thanksgiving, just before my guests arrived. Perfection – and no one found it bland at all. Making it again for a holiday potluck.

Rating: 2 stars 02/04/2013

I found this quite bland, so did my kids. We like the old fav of artichoke hearts, mayo and parmisan cheese much better.

Rating: 2 stars

Rating: Unrated 01/01/2013

Made this dip a couple of times now. Every time it is wonderful. Everybody wants more. I will double recipe next time. It’s a keeper

Rating: Unrated 11/25/2012

Just made this recipe for Thanksgiving and everybody loved it! I did some modifications: add leeks and we ate with baguette instead of pita bread. This recipe is big, I prepared in two separate baking dishes. Will make it again.

Rating: Unrated 10/22/2012

Just made this and it is in the freezer for a catering job. just to let you all know, a one liter baking dish would be more than sufficient. unless it is meant to be one inch thick.

Rating: Unrated 11/17/2011

So glad this recipe is still here, I made it a couple years ago and we all loved it! served with veggie sticks

Rating: Unrated 10/12/2010

LOVED this recipe - my results are here: http://marthaandme.wordpress.com/2010/02/26/artichoke-dip-with-fontina/

Rating: Unrated 05/11/2010

I would highly recommend halving this recipe or preparing it in two small baking dishes and freezing one for another time, unless you are entertaining a big crowd. This recipe makes a lot! It was delicious though.

Rating: Unrated 04/28/2010

This is a great app. Easy to prepare and everyone loves it. It disappears within minutes.

All Reviews for Artichoke Dip with Fontina

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Artichoke Dip with Fontina

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest