b

You must be of legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Are you years or older?

OR

Verify age via Facebook

HRM Rex-Goliath Winery supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org

We will not share your information or post to your Facebook wall without your permission.

Please enjoy our wines responsibly. © 2017 HRM Rex-Goliath Winery, Madera, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.

Rex Goliath Wines
Artichoke Dip

Rex Goliath Sauvignon Blanc

Cheesy Artichoke Dip

Wine Pairing: Rex Goliath Sauvignon Blanc

Ingredients

4 strips bacon
1 small yellow onion, minced
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbsp all-purpose flour
1 cup milk
1 cup cream
1 cup grated fontina cheese
¼ cup grated parmesan cheese
½ cup mayonnaise
¼ tsp red chili flakes
1/8 tsp pepper
2 cups jarred artichokes, drained
1 cup thawed and drained frozen spinach
Zest of 1 lemon

Directions

Preheat: oven to 350°F.

In a skillet over medium-high, cook bacon until crisp. Remove bacon to paper towel to drain. When cooled, crumble. Drain all but 1 Tbsp of fat from skillet; cook onion until softened, but not browned. Add garlic, cook for 30 seconds, remove from pan. Lower heat to medium low, add oil and flour; cook, stirring, for 2 minutes. Add milk and cream gradually; stir until smooth. Add cheese, stirring until melted and well integrated. Remove from heat; stir in mayonnaise, chili flakes, pepper, onion, garlic, artichokes, spinach, bacon, and lemon zest.

Place mixture in a lightly oiled, oven-safe dish. Bake until lightly browned, about 30 minutes. If desired, top with more bacon and parmesan.