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INGREDIENTS Serves 8 to 10 2 tablespoons extra-virgin olive oil 1/2 medium yellow onion, diced small 3 garlic cloves, finely chopped 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped 1/3 cup dry white wine 4 ounces Neufchatel cream cheese, room temperature 2 1/4 cups cubed fontina cheese (about 3/4 pound) 1/4 cup chopped fresh parsley 8 pitas, each cut into 6 wedges DIRECTIONS 1. Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium heat. 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.

2. Remove skillet from heat and stir in Neufchatel until blended. Fold in 1 1/4 cups fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup fontina. Bake until golden and bubbling, 30 minutes. 3. Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips. INGREDIENTS Serves 6 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds 3/4 cup shredded white cheddar (3 ounces) 1 small apple, cored and very thinly sliced 1 small beet, scrubbed, peeled, and very thinly sliced Coarse salt and ground pepper 1/2 teaspoon fresh thyme leaves

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