Fontina and White Wine Artichoke Dip

Preheat oven to 400 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. This will take roughly 5 to 10 minutes.

Turn off heat and stir in cream cheese until melted and blended. Then incorporate all but 1 cup of the fontina cubes, parsley, and salt and pepper to taste. Arrange in a 9-inch pie plate or shallow baking dish, then top with remaining fontina cubes.

Bake for about 30 minutes, until bubbling and beginning to brown on top. Allow to cool 5 minutes, then serve with crackers or crostini.

Notes:
1. Dip can be prepared ahead of time. Instead of spreading in a baking dish, refrigerate or freeze in an airtight container. When ready to bake, put it in a baking dish and top with the last cup of fontina, then bake as directed.
2. Recipe adapted from Martha Stewart.