Warm Artichoke Cheese Dip

Yield: 8-10 servings

Preparation Time: and Active Time: 25 min

Ingredients

2 tablespoons butter, cubed

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

3 medium shallots, thinly sliced

1/2 cup dry white wine

1 package (8 ounces) Crystal Farms Original Cream Cheese, cut into small cubes

8 ounces Door Artisan Daclette cheese, shredded and divided (2 cups)

carrots

celery

red bell peppers

Add To

Directions:

Melt butter in a 10-inch ovenproof or cast-iron skillet over medium heat. Add artichoke hearts and shallots; cook and stir for 4-5 minutes or until shallots are tender.

Add wine, stirring to loosen any browned bits from bottom of pan. Cook and stir for 2 minutes longer. Reduce heat to low. Gradually stir in cream cheese and 1 1/2 cups Daclette until melted. Sprinkle with remaining Daclette.

Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Serve with vegetables.

Cheesemonger Tip:
It's ideal for melting! Hand rubbed with olive oil and Spanish smoked paprika, Door Artisan Daclette is an alpine-style, semi-firm cheese reminiscent of Swiss raclette.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.wisconsincheese.com

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