Artichoke Dip with Fontina

cheese_please8*The unbaked dip can be frozen up to one month. Thaw completely before baking.

Ingredients:

(Serves 8 to 10)

2 tablespoons extra-virgin olive oil

1/2 medium yellow onion, diced small

3 garlic cloves, finely chopped

3 can (14 oz) whole artichoke hearts, drained and coarsely chopped

1/3 cup dry white wine

4 ounces Neufchatel cream cheese, room temp

2 1/4 cups cubed fontina cheese (about 3/4 lb)

1/4 cup chopped fresh parsley

Directions:

  1. Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.

  2. Remove skillet from heat and stir in Neufchatel until blended. Fold in 1 1/4 cups fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup fontina. Bake until golden and bubbling, 30 minutes.

Tip of the Day

Go lean with protein! The leanest pork choices include pork loin, tenderloin, center loin, and ham.

Daily Inspiration 

“Imagine yourself as a living house. God comes in to rebuild that house. At first, perhaps, you can understand what He is doing. He is getting the drains right and stopping the leaks in the roof and so on; you knew that those jobs needed doing and so you are not surprised. But presently He starts knocking the house about in a way that hurts abominably and does not seem to make any sense. What on earth is He up to? The explanation is that He is building quite a different house from the one you thought of – throwing out a new wing here, putting on an extra floor there, running up towers, making courtyards. You thought you were being made into a decent little cottage: but He is building a palace. He intends to come and live in it Himself.”

~ C. S. Lewis, Mere Christianity

One thought on “Artichoke Dip with Fontina

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