HOT ARTICHOKE DIP

1 can ( 14 oz,) artichoke hearts, drained

4 tablespoons parmesan cheese, divided

2 oz. cream cheese

4 oz. fontina, cubed

1 clove garlic, pressed

1 tablespoon capers

dash of red pepper flakes

Heat oven to 350 degrees. Pulse artichokes, 2 T. parmesan cheese, and remaining ingredients in a food processor until artichokes are finely chopped.

Scrape mixture into a small baking dish and spread into an even layer. Top with remaining grated parmesan

cheese. Bake 25 to 30 minutes. Turn the broiler on and cook until the cheese is lightly brown.

Serve with tortilla chips.