Football. Football. Football. Football. Football. Here is a favorite dip to munch on next weekend. Did I mention Football? Be sure to have a bag of fritos for the fellas.
Hot Fontina and Artichoke Dip
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
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.