Artichoke Dip with Fontina

The unbaked dip can be frozen, up to 1 month. Thaw completely before baking.

2 Tbsp. extra-virgin olive oil
½ medium yellow onion, diced small
3 cloves garlic, finely chopped
3 (14 oz) cans whole artichoke hearts, drained and coarsely chopped
⅓ cup dry white wine
4 oz Neufchatel cream cheese, room temperature
2¼ cups Fontina cheese, cubed (~ ¾ lb)
¼ cup fresh parsley, chopped

To Serve:
8 pitas, each cut into 6 wedges

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a large skillet, heat 1 Tbsp. oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.

Remove skillet from heat and stir in Neufchatel until blended. Fold in 1¼ cups Fontina and parsley. Transfer mixture to a 2 qt baking dish; sprinkle with 1 cup Fontina.

Bake until golden and bubbling, 30 minutes.

Meanwhile, in a large bowl, toss pitas with 1 Tbsp. oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15-20 minutes.

Serve warm dip with pita chips.

Makes 8-10 servings.