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:

Quickview
837k Calories
24g Protein
75g Total Fat
15g Carbs
12% Health Score
Limit These
Calories
837k
42%

Fat
75g
116%

  Saturated Fat
31g
199%

Carbohydrates
15g
5%

  Sugar
6g
8%

Cholesterol
168mg
56%

Sodium
1542mg
67%

Get Enough Of These
Protein
24g
49%

Vitamin A
3024IU
61%

Calcium
494mg
49%

Selenium
32µg
47%

Phosphorus
429mg
43%

Vitamin B2
0.65mg
38%

Vitamin C
28mg
35%

Vitamin K
29µg
28%

Vitamin B12
1µg
26%

Zinc
3mg
24%

Copper
0.42mg
21%

Vitamin B5
1mg
19%

Vitamin B3
3mg
16%

Potassium
527mg
15%

Fiber
3g
13%

Vitamin E
1mg
11%

Iron
1mg
10%

Vitamin B6
0.19mg
10%

Manganese
0.18mg
9%

Folate
33µg
8%

Vitamin B1
0.12mg
8%

Magnesium
26mg
7%

Vitamin D
0.99µg
7%

covered percent of daily need
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