8 oz spinach artichoke dip, JTM VE 043498
5 oz smoked provolone, shredded & divided, Stella VE 074111
2 tb chimichurri, divided, Armanino VE SPEC
¼ c diced tomatoes, divided, Preferred Fresh Cuts VE 006711
⅛ tsp red pepper flakes, McCormick VE 039474
1 tsp olive oil, Corto VE 034585
¼ tsp oregano, Marano VE 007039
1 flatbread, cut into triangles, Stonefire VE 011723
1 tsp naan seasoning – see below
1 tb parsley, chopped, Western VE 007185
Naan Seasoning
½ c. cumin, McCormick VE 071921
½ c. smoked paprika, McCormick VE 086259
½ c. garlic powder, McCormick VE 044623
3 tb kosher salt, Diamond Crystal VE 066782
2 tsp coriander, McCormick VE 071807
For the Naan Seasoning | Mix all ingredients together until combined.
For the Dip | In a bowl, fold together the spinach artichoke dip, 2 ounces of provolone, 1 tablespoon of chimichurri, 1 tablespoon of diced tomatoes, and red pepper flake. Spread the spinach artichoke dip into a small cast iron skillet or oven-safe dish. Top evenly with the rest of the smoked provolone. Bake at 450°F for 4-5 minutes until hot and bubbling.
While baking, combine diced tomatoes, olive oil, oregano and reserve to the side. Additionally, fry the flatbread triangles until slightly golden- toss with naan seasoning and salt to taste.
To Serve | Run the dip under the broiler for 1-2 minutes to caramelize the cheese. Remove and top with the tomato mixture, a drizzle of the remaining chimichurri, and chopped parsley. Serve the finished dip with the crispy, seasoned flatbread.
Yields 1 shareable portion
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
