Artichoke Dip with Fontina

Vegetarian
Health score
4%
Artichoke Dip with Fontina
45 min.
10
358kcal

Suggestions

Looking for a delicious and vegetarian-friendly appetizer that's sure to impress? Look no further than this Artichoke Dip with Fontina! This delectable dip is perfect for entertaining, as it comes together in just 45 minutes and serves around 10 people. Each serving contains about 358 calories, making it a guilt-free indulgence.

This versatile dish can be served as an antipasti, starter, snack, or appetizer. The combination of creamy Neufchatel cream cheese and nutty Fontina cheese creates a rich and flavorful base, while the hearty chunks of artichoke hearts add a delightful texture and earthy taste. The fresh parsley adds a pop of color and a fresh, herby note that complements the dish beautifully.

To enjoy this dish, simply bake the dip until it's golden and bubbling, then serve it warm with crispy pita chips. The included caloric breakdown shows that this dish is well-balanced, with a good mix of protein, fat, and carbohydrates. So why not give this Artichoke Dip with Fontina a try at your next gathering? Your taste buds – and your guests – will thank you!

Ingredients

  • tablespoons olive oil extra virgin extra-virgin
  • 0.5 medium onion diced yellow
  •  garlic clove finely chopped
  • 42 ounces artichoke hearts whole drained coarsely chopped canned
  • 0.3 cup wine dry white
  • ounces cream cheese room temperature
  • 0.8 pound fontina cubed
  • 0.3 cup parsley fresh chopped
  •  wholewheat pita breads cut into 6 wedges

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • baking pan

Directions

  1. Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and cook until fragrant, 1 minute.
  4. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
  5. Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley.
  6. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina.
  7. Bake until golden and bubbling, 30 minutes.
  8. Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet.
  9. Bake until golden and crisp, 15 to 20 minutes.
  10. Serve warm dip with pita chips.

Nutrition Facts

Calories358kcal
Protein16.84%
Fat46.4%
Carbs36.76%

Properties

Glycemic Index
25.5
Glycemic Load
23.8
Inflammation Score
-5
Nutrition Score
8.5130434710047%

Flavonoids

Catechin
0.06mg
Epicatechin
0.04mg
Hesperetin
0.03mg
Naringenin
0.03mg
Apigenin
3.23mg
Luteolin
0.02mg
Isorhamnetin
0.28mg
Kaempferol
0.06mg
Myricetin
0.24mg
Quercetin
1.14mg

Nutrients percent of daily need

Calories:358.1kcal
17.9%
Fat:17.84g
27.45%
Saturated Fat:9.29g
58.05%
Carbohydrates:31.81g
10.6%
Net Carbohydrates:28.82g
10.48%
Sugar:2.2g
2.45%
Cholesterol:50.92mg
16.97%
Sodium:989.19mg
43.01%
Alcohol:0.82g
100%
Alcohol %:0.46%
100%
Protein:14.57g
29.14%
Vitamin K:27.48µg
26.17%
Calcium:242.35mg
24.23%
Phosphorus:178.58mg
17.86%
Manganese:0.26mg
12.77%
Fiber:2.98g
11.92%
Vitamin A:589.44IU
11.79%
Zinc:1.67mg
11.13%
Vitamin B12:0.6µg
9.94%
Vitamin B1:0.14mg
9.03%
Selenium:6.07µg
8.68%
Vitamin B2:0.14mg
8.48%
Vitamin B3:1.06mg
5.31%
Magnesium:19.76mg
4.94%
Iron:0.88mg
4.86%
Copper:0.09mg
4.66%
Folate:17.25µg
4.31%
Vitamin B5:0.41mg
4.1%
Vitamin E:0.61mg
4.04%
Vitamin B6:0.07mg
3.65%
Potassium:116.16mg
3.32%
Vitamin C:2.68mg
3.25%
Vitamin D:0.2µg
1.36%