Roasted Shallot & Garlic Caesar Dip Is Coming For Basic Spinach & Artichoke

Francesca Zani
·1 min read

Yields: 8 servings

Prep Time: 15 mins

Total Time: 2 hours 30 mins

Ingredients

  • 4

    medium shallots, halved lengthwise, unpeeled

  • 3

    heads of garlic (about 5 oz. total), halved through the equator, unpeeled

  • 2

    (8-oz.) pkg. cream cheese, softened

  • 3 oz.

    Parmigiano Reggiano or Parmesan, finely grated (about 1 1/2 cups)

  • 1/2 c.

    mayonnaise

  • 1 tbsp.

    Dijon mustard

  • 1

    oil-packed anchovy fillet, finely chopped

  • 1/4 tsp.

    finely grated lemon zest

  • 1 tsp.

    freshly ground black pepper

  • 1/2 tsp.

    kosher salt

  • 4 oz.

    fresh mozzarella, shredded

  • Romaine hearts or crostini, for serving

Directions

  1. Arrange rack in center of oven; preheat to 450°. Wrap shallot and garlic halves in foil. Arrange on a parchment-lined baking sheet.

  2. Bake shallots and garlic until softened, 40 to 50 minutes. Let cool slightly. Reduce oven temperature to 350°.

  3. In a medium bowl, combine cream cheese, Parmigiano Reggiano, mayonnaise, mustard, anchovy paste, lemon zest, pepper, and salt. Peel and finely chop shallots; fold into cream cheese mixture. Squeeze out garlic cloves and stir into cream cheese mixture. Pour into an 8" cast-iron skillet or baking dish. Sprinkle with mozzarella.

  4. Bake dip until golden and bubbly around the edges, about 50 minutes.

  5. Turn on broiler. Broil, watching closely, until top of dip is golden brown and bubbly, 1 to 2 minutes more. Let cool slightly.

  6. Serve with romaine or crostini alongside.

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