What do you have planned for the big game? If your plans include delicious food and beer then you won’t want to pass this by!
Take your Super Bowl celebration to the next level this year with Peroni Beer. It’s a great alternative to the usual refreshments and will definitely impress your friends without breaking the bank – Peroni can even work to make an elevated beer cheese dip for the occasion as well!
Peroni Lemon Artichoke Dip with Ciabatta (serves 4-6)
Ingredients
- 8 ounces softened cream cheese
- ½ cup sour cream
- 2 Tbsp mayonnaise
- 2 Tbsp fresh lemon juice (juice of one large lemon)
- 2 Tbsp lemon zest (zest from the same large lemon)
- 14-ounce can of artichoke hearts, drained, roughly chopped & squeezed dry
- 1 ¼ cups freshly shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup Peroni
- Salt and pepper
- ½ tsp Aleppo pepper or crushed red pepper (optional)
- ½ cup roughly chopped basil leaves
- 8-10 slices of ciabatta
- 2 Tbsp olive oil
Directions
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 ¼ cup for later), mozzarella, Peroni, salt and pepper, Aleppo pepper, and stir until well combined. Fold in basil. Transfer mixture into a shallow quart-sized oven-safe crock or pan of your choice. Sprinkle the remaining ¼ cup of parmesan over the top of the dip and place in the oven. Cook for 25-30 minutes until lightly browned and bubbly.
While the 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. (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.)