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Hot Artichoke-Fontina Dip




Source of Recipe


From Redbook

2 can(s) (14-ounce) artichoke hearts, drained
8 ounce(s) Fontina cheese, cubed
4 ounce(s) Neufchâtel cream cheese
1/3 cup(s) grated Parmesan cheese
1/3 cup(s) chopped parsley
2 tablespoon(s) capers
2 clove(s) garlic, crushed through a press
1/2 teaspoon(s) (or to taste) hot red-pepper sauce

DIRECTIONS
Heat oven to 350 degrees F. Pulse artichokes and remaining ingredients (except Vegetable Dippers) in a food processor until artichokes are finely chopped.
Scrape mixture into a 2-cup crock or gratin dish and spread into an even layer. Bake 25 to 30 minutes, or until dip is lightly browned on top and starting to bubble around edges. Serve hot with Vegetable Dippers.


Vegetable Dippers: bell pepper strips, cauliflower and broccoli florets, green beans, asparagus, and carrot and celery sticks.