The Recipe
Artichoke Dip with Fontina
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
The unbaked dip can be frozen, up to 1 month. Thaw completely before baking.
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
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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