Hot Artichoke Fontina Dip
adapted from Redbook
1 can (14oz) artichoke hearts, drained
4 Tbsp grated parmesan cheese, divided
2 oz cream cheese
4 oz fontina, cubed
1 clove garlic, pressed
1 Tbsp capers
dash of red pepper flakes
Heat oven to 350 degrees F. Pulse artichokes, 2 Tbsp parmesan cheese and remaining ingredients in a food processor until artichokes are finely chopped.
Scrape mixture into a small dish and spread into an even layer. Top with remaining grated parmesan cheese. Bake 25 to 30 minutes, or until dip starting to bubble around edges. Turn the broiler on and cook until the cheese is lightly brown. Serve with tortilla chips.
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