RECIPES

Warm Artichoke Cheese Dip

Active Time

25 Minutes

Servings

8-10

Ingredients

2 tablespoons butter, cubed
1 can (14 ounces) water-packed quartered 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 or Roth Grand Cru® cheese, shredded and divided (2 cups)
Carrots, celery and sweet red bell peppers

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style, Cream Cheese or Raclette can be used in this recipe.

Instructions

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.

Warm Artichoke Cheese Dip

Ingredients

Cheese

Instructions

Cheesemonger Tip

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