Fontina and White Wine Artichoke Dip

• 1 Tablespoon Olive Oil
• 1/2 whole Medium Yellow Onion, Finely Chopped
• 3 cloves Garlic, Peeled And Minced
• 3 cans (15 Oz. Size) Artichoke Hearts Packed In Water, Drained And Roughly Chopped
• 13 cups Dry White Wine, Such As Sauvignon Blanc
• 4 ounces, weight Full Fat Cream Cheese, Softened Nearly To Room Temperature
• 2- 1/4 cups Cubed Fontina Cheese (1/2" Cubes)
• 1/4 cups Chopped Fresh Parsley
• 1/2 teaspoons Kosher Salt, Or More To Taste
• 1/2 teaspoons Ground Black Or White Pepper (more Or Less To Taste)

1. Preheat oven to 400 F.
2. In a skillet, heat olive oil over medium heat.
3. Add onion and cook until softened, stirring so it doesnt brown, about 5 minutes.
4. Add garlic and cook another minute, until fragrant.
5. Add artichokes and wine, stir occasionally and simmer (increasing heat if necessary) until liquid has evaporated.
6. This will take roughly 5 to 10 minutes.
7. Turn off heat and stir in cream cheese until melted and blended.
8. Then incorporate all but 1 cup of the fontina cubes, parsley, and salt and pepper to taste.
9. Arrange in a 9-inch pie plate or shallow baking dish, then top with remaining fontina cubes.
10. Bake for about 30 minutes, until bubbling and beginning to brown on top.
11. Allow to cool 5 minutes, then serve with crackers or crostini.
12. Notes: 1.
13. Dip can be prepared ahead of time.
14. Instead of spreading in a baking dish, refrigerate or freeze in an airtight container.
15. When ready to bake, put it in a baking dish and top with the last cup of fontina, then bake as directed.
16. 2.
17. Recipe adapted from Martha Stewart.

olive oil, yellow onion, garlic, hearts packed in water, white wine, cream cheese, parsley, kosher salt, ground black

Taken from tastykitchen.com/recipes/appetizers-and-snacks/fontina-and-white-wine-artichoke-dip/ (may not work)