Fontina Mushroom Artichoke Dip
Fontina Mushroom Artichoke Dip might be a good recipe to expand your condiment recipe box. For $3.63 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 837 calories, 25g of protein, and 76g of fat each. This recipe from Will Cook for Smiles requires artichoke hearts, mayo, sour cream, and cream cheese. 12 people found this recipe to be flavorful and satisfying. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns a solid spoonacular score of 57%. Similar recipes include Artichoke Dip with Fontina, Hot Artichoke-Fontina Dip, and Cheesy Fontina Chorizo + Caramelized Onion and Artichoke Dip.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
14 oz can of artichoke hearts
½ lb baby bella mushrooms
Big round artisan loaf
8 oz cream cheese
5 oz Fontina cheese
2 largegarlic cloves
3 Tbsp mayo
½ cup Mozzarella cheese
1-2 tbsp olive oil
Fresh cracked black pepper
Salt
¼ cup sour cream
Equipment:
hand mixer
mixing bowl
frying pan
bowl
oven
baking sheet
Cooking instruction summary:
Combine cream cheese, sour cream, mayo, salt and pepper in a mixing bowl and beat it with an electric mixer until smooth.Fold in grated Fontina cheese and Mozzarella cheese, set aside.Thinly slice mushrooms. Drain artichoke hearts and chop them into smaller pieces.Preheat a cooking pan over medium heat and add oil. Saute mushrooms and artichokes until mushrooms are softened. Smash garlic and add it to the pan. Cook until mushrooms are done. Add mushroom mixture to the bowl and mix until fully incorporated.Preheat the oven to 350.Carefully cut off the top of the bread. Scoop out insides of the bread but make sure not to make the crust too thin or make any holes.Transfer the dip mixture into the bread bowl, place bread top back on and put filled bread onto a baking sheet.Bake for 15-17 minutes.
Step by step:
1. Combine cream cheese, sour cream, mayo, salt and pepper in a mixing bowl and beat it with an electric mixer until smooth.Fold in grated Fontina cheese and Mozzarella cheese, set aside.Thinly slice mushrooms.
2. Drain artichoke hearts and chop them into smaller pieces.Preheat a cooking pan over medium heat and add oil.
3. Saute mushrooms and artichokes until mushrooms are softened. Smash garlic and add it to the pan. Cook until mushrooms are done.
4. Add mushroom mixture to the bowl and mix until fully incorporated.Preheat the oven to 350.Carefully cut off the top of the bread. Scoop out insides of the bread but make sure not to make the crust too thin or make any holes.
5. Transfer the dip mixture into the bread bowl, place bread top back on and put filled bread onto a baking sheet.
6. Bake for 15-17 minutes.
Nutrition Information:
covered percent of daily need
