Ingredients
The following ingredients have 8 Servings
- 1 8-ounce package cream cheese (regular or low fat)
- ½ cup whole milk (half-and-half, or heavy (whipping) cream)
- ½ cup grated Roth Swedish-style Fontina
- ½ cup grated Roth Sriracha Gouda
- 3 tablespoons minced fresh flat-leaf parsley
- 3 scallions (white and light green parts, minced)
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- freshly ground black pepper (to taste)
- 2 cans (7 ¾ ounces each) artichoke hearts (drained, rinsed, and chopped)
- kosher or coarse salt (if needed)
Instruction
- Preheat the oven to 400°F.
- Stir together the cream cheese, milk, fontina, gouda, parsley, scallions, lemon zest, lemon juice, and black pepper in a medium-size bowl. Blend in the artichoke hearts. Taste and add salt if needed.
- Transfer the mixture to a shallow small baking dish and bake until bubbly, 20 to 25 minutes. You may want to pass it under the broiler during last few minutes to give it a beautiful golden top. Serve hot.
