Artichoke Dip with Fontina

Ingredients

• 2 tablespoons olive oil extra virgin extra-virgin
• 0.5 medium onion diced yellow
• 3  garlic clove finely chopped
• 42 ounces artichoke hearts whole drained coarsely chopped canned
• 0.3 cup wine dry white
• 4 ounces cream cheese room temperature
• 0.8 pound fontina cubed
• 0.3 cup parsley fresh chopped
• 8  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.