INGREDIENTS

• ¼ cup (½ stick) unsalted butter
• 5 garlic cloves, minced
• 4 scallions, white and light green parts, chopped
• 2 Italian sausages, casings removed and roughly chopped
• Two 8.5-ounce cans artichoke hearts, roughly chopped
• 2 cups cream cheese, at room temperature
• ½ cup grated Parmesan cheese
• 1 cup shredded fontina cheese
• Salt and pepper

INSTRUCTIONS

1. Preheat the oven to 375°F. Melt the butter in a large saute pan or skillet over medium-high heat.
2. Add the minced garlic and chopped scallions to the pan. Cook for about 5 minutes, until fragrant.
3. Incorporate the roughly chopped Italian sausages into the pan. Cook until the sausages are no longer pink.
4. Add the roughly chopped artichoke hearts to the mixture and cook for another 5 minutes until they are soft. Drain any excess liquid and set the mixture aside.
5. In a medium bowl, combine the cream cheese, grated Parmesan cheese, and shredded fontina cheese. Mix until smooth.
6. Incorporate the cooked sausage and artichoke mixture into the cheese mixture, ensuring it’s well mixed. Season the mixture with salt and pepper to taste.
7. Transfer the mixture to a 1-quart baking dish.
8. Bake in the preheated oven for about 20 minutes.
9. Switch the oven to the broiler setting and broil the top of the dish for 2 to 3 minutes, until the top is nicely browned. Keep a close eye on it to prevent burning.
10. Remove from the oven, let it cool slightly, and serve as a delicious dip or appetizer. Enjoy!

VARIATIONS:

Spinach and Artichoke Dip

• Add 1 cup of chopped frozen spinach (thawed and drained) to the cream cheese mixture.
• Omit the Italian sausages.
• Increase the grated Parmesan cheese to ¾ cup for extra flavor.
• Consider adding a pinch of nutmeg for a warm and earthy undertone.

 Bacon and Artichoke Dip

• Cook 6 slices of bacon until crispy, crumble, and mix into the cream cheese mixture.
• Omit the Italian sausages.
• Use 1 cup of shredded cheddar cheese instead of fontina cheese.
• Garnish the top with chopped fresh chives or green onions before baking.

 Spinach, Mushroom, and Artichoke Dip

• Add 1 cup of chopped mushrooms (sautéed until tender) and 1 cup of chopped spinach (thawed and drained) to the cream cheese mixture.
• Omit the Italian sausages.
• Use 1 cup of shredded mozzarella cheese in place of fontina cheese.
• Sprinkle some crushed red pepper flakes for a touch of heat.

Three-Cheese Artichoke Dip

• Use 1 cup each of shredded cheddar, mozzarella, and Parmesan cheese in the cream cheese mixture.
• Omit the Italian sausages.
• Consider adding 1 teaspoon of dried Italian herbs (such as oregano, basil, or thyme) for extra flavor.
• Top with a sprinkle of additional shredded cheese before baking for a cheesy crust.

Crab and Artichoke Dip

• Use 1 cup of lump crab meat (fresh or canned) in addition to the artichoke hearts.
• Omit the Italian sausages.
• Use 1 cup of shredded Monterey Jack cheese for a mild and creamy texture.
• Add a dash of Old Bay seasoning or a pinch of paprika for a seafood twist.

 Mediterranean Feta and Artichoke Dip

• Add 1 cup of crumbled feta cheese to the cream cheese mixture.
• Omit the Italian sausages.
• Include ½ cup of chopped sun-dried tomatoes (packed in oil) for a tangy and savory flavor.
• Mix in ¼ cup of chopped Kalamata olives and 2 tablespoons of chopped fresh basil for a Mediterranean flair.