Preheat your oven to 400 degrees Fahrenheit now. Let it get very hot before you bake. This helps the cheese bubble and turn brown.

Heat the olive oil in your large skillet. Use a medium heat setting on your stove. Do not let the oil start to smoke.

Add the diced onions to the hot oil. Stir them often so they do not burn. Cook them until they are very soft and clear.

Add the minced garlic to the onion pan. Cook it for only one minute until fragrant. Garlic burns very quickly if you are not careful.

Stir in the chopped artichokes and white wine. Let the liquid simmer in the hot pan. Wait until almost all the wine has evaporated.

Turn off the heat on your kitchen stove. Stir in the softened cream cheese very gently. Keep stirring until the mixture is very smooth.

Add most of the fontina cubes to the pan. Save one cup of cheese for the top later. Stir in the fresh parsley and black pepper.

Transfer the mixture into your clean baking dish. Use your spoon to spread it out evenly. Make sure the top is nice and flat.

Sprinkle the remaining fontina cubes over the top. This creates a beautiful crust while it bakes. You can add extra cheese if you like.

Bake the dip for about thirty minutes total. The top should look very bubbly and golden. Let it cool for five minutes before serving.