Ingredients
- 8 oz. Softened cream cheese
- ½ cup Sour cream
- 2 tbsps. Mayonnaise
- 2 tbsps. Fresh lemon juice juice of one large lemon
- 2 tbsps. Lemon zest zest of same large lemon
- 14- oz. can Artichoke hearts drained, roughly chopped and squeezed dry
- 1 ¼ cups Freshly shredded parmesan cheese
- 1 cup Shredded mozzarella cheese
- ¼ cup Peroni beer or other pale lager
- Salt and pepper
- ½ tsp. Aleppo pepper or crushed red pepper optional
- ½ cup Roughly chopped basil leaves
- 8-10 slices Ciabatta
- 2 tsps. Olive oil
Instructions
- Preheat oven to 350°F degrees. In a medium-sized mixing bowl, add cream cheese, sour cream, mayo, lemon juice and lemon zest.
- Stir together with a wooden spoon until smooth.
- Add drained artichoke hearts, 1 cup of parmesan (save the additional cup for later), mozzarella, beer, salt and pepper, Aleppo pepper, and stir until well combined.
- Fold in basil.
- Transfer mixture into a shallow quart-sized, oven-safe crock.
- Sprinkle remaining cup of parmesan over the top of dip and place in the oven.
- Cook for 25-30 minutes until lightly browned and bubbly.
- While dip is cooking, cut ciabatta into thin slices and again in half.
- Using either a pastry brush or your fingertips, lightly coat both sides of bread with olive oil and place on a baking sheet.
- Add salt and pepper to taste.
- Bake in 350°F oven for 8-10 minutes until lightly toasted.
Notes
(Tip: you may want to place in the oven during the last 10 minutes of the dip’s cook time to make sure both come out warm and fresh.) Serves 4-6.
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