Artichoke and Caramelized Onion Dip

This Artichoke and Caramelized Onion Dip can be prepared in advance and refrigerated for up to 2 days before baking. Enjoy this yummy treat with a side of your favorite chips.

Artichoke and Caramelized Onion Dip
Makes 8 to 10 servings
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  1. 1/4 cup butter
  2. 3 cups sliced yellow onions
  3. 3 cloves garlic, minced
  4. 1⁄3 cup all-purpose flour
  5. 1/2 cup dry white wine
  6. 8 ounces fontina cheese, shredded
  7. 1/2 (8-ounce) package cream cheese, softened
  8. 2⁄3 cup sour cream
  9. 1/2 cup milk
  10. 1 teaspoon salt
  11. 1/4 teaspoon crushed red pepper
  12. 2 (9-ounce) packages frozen artichoke hearts, thawed and chopped
  13. Garnish: chopped fresh parsley
  1. Preheat oven to 350°. Spray an 8-inch square baking dish with cooking spray.
  2. In a large skillet, melt butter over medium-high heat. Add onions and garlic; cook, stirring occasionally, until softened, about 10 minutes. Sprinkle flour onto vegetables, and cook, stirring constantly, for 3 minutes. Stir in wine, and cook until thickened, about 5 minutes. Stir in fontina, cream cheese, and sour cream until melted and smooth. Stir in milk, salt, and pepper until smooth. Stir in artichokes. Pour mixture into prepared pan.
  3. Bake until hot and bubbly, about 30 minutes. Garnish with parsley, if desired.
Paula Deen Magazine

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