I saw this recipe on the internet and I knew it sounded like something we would like. I made this as a pre-dinner snack the night Chicken Legs got back from training. This stuff is awesome! It is creamy, cheesy and full of flavor. Chicken Legs declared this the best artichoke dip I’ve made and one of the best dips in general. This is so easy to make. Everything gets blended up in the food processor – makes for an easy clean up too! If you plan on sharing this with a group of people (maybe at your Super Bowl party), you better double it. This won’t be enough. The two of us put a good dent into this portion. Serve this with tortilla chips, wheat thins or even veggies.
Hot Artichoke Fontina Dip
adapted from Redbook
1 can (14oz) artichoke hearts, drained
4 Tbsp grated parmesan cheese, divided
2 oz cream cheese
4 oz fontina, cubed
1 clove garlic, pressed
1 Tbsp capers
dash of red pepper flakes
Heat oven to 350 degrees F. Pulse artichokes, 2 Tbsp parmesan cheese and remaining ingredients in a food processor until artichokes are finely chopped.
Scrape mixture into a small dish and spread into an even layer. Top with remaining grated parmesan cheese. Bake 25 to 30 minutes, or until dip starting to bubble around edges. Turn the broiler on and cook until the cheese is lightly brown. Serve with tortilla chips.