When I made this recipe from March Everyday Food, Teen Martha gushed, “I love dips!”
I made this for dinner and we really enjoyed it. It was rather simple to throw together and was a nice different thing to have with dinner. You start by cooking onion (1/2 medium onion) and garlic (3 cloves) in oil. You add in the canned drained artichoke hearts (3 cans) and white wine (1/2 cup)and cook until the wine evaporates. Stir in light cream cheese (4 oz) and fontina (2 1/4 cups), add some parsley and bake for 30 minutes at 400. While that bakes you brush some pita triangles with oil and bake them until they are crisp about 15 minutes. This was warm and yummy. And I felt totally justified eating it since artichokes ARE a vegetable!