Fontina Mushroom Artichoke Dip Recipe
This is not your ordinary creamy artichoke dip! There are so many special things about it, and the best one is the bread bowl. This cheesy warm artichoke dip features Fontina cheese, mushrooms, artichoke hearts, and it's baked in an artisan bread bowl.
Servings: 6 Makes about 3 1/2 cups of dip
Calories: 544kcal
Ingredients
- 1/2 lb baby bella mushrooms
- 14 oz can of artichoke hearts
- 2 lg garlic cloves
- 1-2 tbsp olive oil
- 8 oz cream cheese
- 1/4 cup sour cream
- 3 Tbsp mayonnaise
- 5 oz Fontina cheese
- 1/2 cup Mozzarella cheese
- Salt
- Fresh cracked black pepper
- 14-16 oz round artisan loaf
Instructions
- 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.
Nutrition
Calories: 544kcal | Carbohydrates: 42g | Protein: 19g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1059mg | Potassium: 336mg | Fiber: 3g | Sugar: 6g | Vitamin A: 851IU | Vitamin C: 0.4mg | Calcium: 267mg | Iron: 3mg