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Martha Stewart Recipe
Prep Time: 00:00
Cook Time: 00:00
2 tbsp extra-virgin olive oil
1/2 medium yellow onion (diced small)
3 garlic cloves (finely chopped)
3 cans (14 oz) whole artichoke hearts (drained and coarsely chopped)
1/3 cup dry white wine
4 ounces neufchatel cream cheese (room temp)
2 1/4 cups fontina cheese (cubed) about 3/4 pound
1 cup fresh parsley (chopped)
8 pitas cut into 6 wedges
1Preheat oven to 400 degrees. In a large skillet heat 1 tablespoon oil on 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.
2Remove 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.
3Meanwhile, 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.
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