Baked Artichoke and Onion Dip
Here's what you'll need:
Preheat the oven to 350 degrees.
1 Large Cast Iron Skillet.
1 - 8" X 8" Baking Pan sprayed with a Vegetable Cooking Spray.
4 TBS Butter
3 C Diced Vidalia Onions
3 Cloves of Garlic, minced.
1/3 C Flour
1/2 C Dry White Wine
8 oz. Fontina Cheese, shredded.
8 oz. Package of Cream Cheese, room temperature.
2/3 C Sour Cream
1/2 C Whole Milk
1 tsp Salt
1/4 tsp Crushed Red Pepper
2 - 9 oz. Packages of Frozen Artichoke Hearts, thawed and finely chopped.
Chopped Fresh Parsley for Garnish.
Crackers or Toasted Slices of a French Baguette.
In a Large Cast Iron Skillet on Medium Heat:
Butter, until melted.
Sauté for 10 minutes.
Sprinkle evenly with Flour.
Stir constantly for 3 minutes.
Continue cooking while stirring for 5 minutes.
Stir well until melted and well combined.
Red Pepper Flakes
Stir until well combined.
Spoon into the Baking Dish.
Bake 30 minutes.
Sprinkle evenly with Parsley.
Serve Hot with Crackers or Toasted slices of a French Baguette.
Peace in the Kitchen!