This cheesy dip is full of flavour, and great spready on a baguette or as a dip for tortillas chips. Inspired by Psycho Suzi‘s “Backfire” Dip
Course: Appetizer, Snack
Author: Marie Porter
2CansArtichoke HeartsDrained and chopped, Artichoke size doesn’t matter
1Red Bell PepperSeeded and roughly chopped
3Jalapeno PeppersFinely chopped*
3Garlic clovesPressed or finely minced
½CupDry White Wine
1 ¼CupFreshly Grated Parmesan CheeseDivided
1tspFresh Lemon Zest
Heat broiler to high.
In a large saucepan over medium high heat, cook artichoke hearts, peppers, olive oil, and garlic together for a few minutes, until peppers soften a little. Add white wine, cook for another minute.
Carefully mix in softened cream cheese, stirring gently until smooth and well incorporated. Continue heating, stirring frequently, until cheese starts to bubble.
Add in 1 cup of the Parmesan, all of the provolone, as well as the lemon zest and pepper. Stir constantly, until all cheese is melted and smooth. Season with salt, to taste.
Transfer mixture to an oven safe glass baking dish, such as Pyrex – we used a large Pyrex loaf pan. Sprinkle with remaining ¼ cup of parmesan cheese.
Broil for a few minutes, until the top of the dip is as browned as you’d like it. Serve hot, with sliced crusty baguette or veggies. Serving corn chips with it is a great option to keep it gluten free, if needed!
* You can remove the seeds and ribs if you’d like a more mild dip – we usually leave it it all in.