Recipe by: Paula Deen’s
Ingredients: Make 8 to 10 (appetizer)¼ cup butter
3 cups sliced yellow onions
3 cloves garlic, minced
1/3 cup allpurpose flour
½ cup sauvignon Blac wine
8 ounces fontina cheese, shredded
½ (8 ounces fontina cheese, shredded
½ cup milk
2/3 cup sour cream
1 teaspoon crushed red pepper
2 (9 ounce) packages frezen artichoke hearts, thawed and chopped
Garnish: chopped parsley
Tortilla chips
Procedures:
- Preheat oven to 350F. Spray an 8x8 inch baking dish with cooking spray.
- In a large skillet, melt butter over medium high heat. Add onions and garlic; cook, stirring occasionally, for 10 minutes or until softened. Sprinkle flour over vegetables, and cook, stirring onstantly, for 3 minutes. Whisk in white wine, and cook for 5 minutes or until thickened. Add fortina, cream cheese, and sour cream, stirring until cheeses melt and mixture is smooth. Stir in milk salt, and pepper until smooth. Gently stir in artichoke hearts, and spoon mixture into prepared dish.
- Bake for 25 to 30 minutes or until lightly browned and bubbly. Garnish with chopped parsley, if desired. Serve with tortilla chips.
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