Ingredients
- 2 tablespoons oil (olive oil)
- 1 small yellow onion, finely diced
- 4 large 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 fontina cheese, cubed (about 3/4 pound)
- 1/3 cup Parmesan cheese, grated
- 1/4 cup chopped fresh parsley
- 1 teaspoon Tabasco sauce (or to you desired taste or use cayenne pepper)
- Salt and pepper
How to Make
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Step 1: Preheat oven to 400 degrees.
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Step 2: Grease a 2-quart baking dish.
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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.
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Step 4: Remove skillet from heat and stir in Neufchatel until blended.
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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.
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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.
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Step 7: Bake until golden and bubbling, around 22-30 minutes.
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Step 8: Serve hot in baking dish.
We hope you enjoy this recipe!
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