Rex Goliath Wines
Artichoke Dip

Rex Goliath Sauvignon Blanc

Cheesy Artichoke Dip

Wine Pairing: Rex Goliath Sauvignon Blanc


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


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.