Ingredients

Scale

1 T olive oil
1/2 medium yellow onion, chopped small
3 cloves garlic, peeled and minced
3, 15 oz. cans artichoke hearts or quarters, packed in water; drained and roughly chopped
1/3 C dry white wine (I use Sauvignon Blanc)
4 oz. full fat cream cheese, at nearly room temperature
2 1/4 C cubed fontina (1/4 to 1/2″ cubes)
1/4 C fresh chopped parsley
Kosher salt
Ground black pepper
To serve: crackers or a baguette for crostini (see notes)

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Instructions

Preheat oven to 400 degrees (F).
In a skillet, heat olive oil over medium heat. Add onion and cook until softened, stirring so it doesn’t brown, about 5 minutes. Add garlic and cook another minute, until fragrant. Add artichokes and wine, stir occasionally, and simmer (increasing heat if necessary) until liquid has evaporated, 5 to 10 minutes.
Turn off heat and stir in cream cheese until melted and blended. Then incorporate all but 1 cup of fontina cubes, parsley, and salt and pepper to taste. Arrange in a pie plate or medium baking dish, then top with remaining fontina cubes. Bake about 30 minutes, until bubbling and beginning to brown on top. Allow to cool 5 minutes, then serve with crackers or crostini.

Notes

To make crostini, preheat oven to 425. Slice baguette into 1/2″ thick slices, then brush both sides of each lightly with olive oil. Sprinkle with salt and pepper. Bake for 4 minutes, then turn slices over and bake another 3 to 4 minutes, until crisp and golden. For extra flavor, rub one or both sides of each crostini, while hot, with a cut clove of garlic.

See details in the post above for make ahead and crock pot instructions.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Appetizer, Snack
Cuisine: Gluten-Free, Meatless