Baked Three-Cheese Garlic Artichoke Dip
Recipe: #11380
November 30, 2013
Categories: Dips, Cheese, Parmesan, Artichokes, Garlic, Appetizers, Baby Shower, Christmas, Easter, Game/Sports Day, Labor Day, New Years, Potluck, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, more
"This is made with both Fontina, Neufchatel and Parmesan cheese. I love appetizers that you can make ahead and freeze and this is one of them. The unbaked dip can be frozen, up to one month. Thaw completely and bake as directed. Make two of these dips for a really large party"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (126.2 g)
- Calories 299.5
- Total Fat - 22 g
- Saturated Fat - 9.5 g
- Cholesterol - 52.7 mg
- Sodium - 1008.2 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 0.2 g
- Sugars - 0.7 g
- Protein - 22 g
- Calcium - 469.6 mg
- Iron - 0.8 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees.
Step 2
Grease a 2-quart baking dish.
Step 3
In a large skillet, heat 2 tablespoons olive 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.
Step 4
Remove skillet from heat and stir in Neufchatel until blended.
Step 5
Fold in 1 1/4 cups fontina, then Parmesan cheese and parsley. Mix in hot sauce. You can season with salt and pepper.
Step 6
Transfer mixture to baking dish. Sprinkle with the remaining 1 cup fontina. If you are freezing this, you can cool this completely cover tightly with foil and freeze up to 1 month or just cover and refrigerate until you are ready to bake it.
Step 7
Bake until golden and bubbling, around 22-30 minutes.
Step 8
Serve hot in baking dish.
Tips
No special items needed.
0 Reviews
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