Artichoke & Fontina Dip

Who doesn't love a hot cheesy dip for a party? Let's be honest. Who doesn't love one in general? I was researching dips for NYE & wanted something along the lines of a Spinach & Artichoke dip, but I wanted to change it up a bit.   This is the solution!  Hot, cheesy, creamy & delicious. Perfect for a party!

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

Serves: 10

Cook Time According to Me: 45 mins

How difficult was this for Lindsay? Pretty easy (though she's a pro)

Ingredients:

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

Directions:

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.