Recipe: HOT ARTICHOKE FONTINA DIP

Two 14 oz cans artichoke hearts, drained
8 oz Fontina cheese, cubed
4 oz cream cheese
1/3 cup each grated Parmesan cheese and chopped parsley
2 tbs capers
2 cloves garlic, crushed through a press
1/2 tsp hot red pepper sauce, or to taste

Heat oven to 350 degrees. Pulse artichokes and remaining ingredients in a food processor until artichokes are finely chopped. Scrape mixture into a crock or gratin dish and spread into a even layer. Bake 30 min. or until dip is lightly browned on top and starting to bubble around edges. Serve hot with Vegetable Dippers (bell pepper strips, cauliflower and broccoli florets, green beans, asparagus, and carrot and celery sticks).

MAKES 2 CUPS