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Step 1
For the sourdough crisps, preheat the broiler
Step 2
In a large bowl, combine the olive oil, garlic, parsley, thyme, salt and pepper
Step 3
Add the sliced sourdough and toss to coat, making sure every slice of bread has some garlicky oil on it
Step 4
Place the slices on a parchment-lined baking sheet in a single layer and toast under the broiler until golden brown and crisp on one side, 3 to 4 minutes
Step 5
Carefully flip the bread over and toast the other side until golden brown and crisp
Step 6
Set aside while you make the dip
Step 7
For the dip, in a large saute pan or Dutch oven, heat the olive oil over high heat
Step 8
Add the onion and garlic and saute until the onion starts to become translucent, 3 to 4 minutes
Step 9
Add the greens and wine and cover so the greens can start to wilt
Step 10
Stir after 2 to 3 minutes, then continue cooking with the lid off until the greens are fully wilted and the wine has almost completely evaporated
Step 11
Add the Dijon, salt, pepper, chili flakes, cream, capers and pepperoncini and stir well
Step 12
Cook over medium-high heat until the cream thickens and reduces by half, 4 to 5 minutes
Step 13
Add the cream cheese in chunks, reduce the heat to low and stir until the cream cheese is fully melted and incorporated
Step 14
Add the ⅔ cup of Parmesan and the ⅔ cup of cheddar, remove from the heat and stir until the cheese is fully melted and incorporated
Step 15
Pour the dip into a mini crockpot, top with the remaining cheeses and scallions and serve with the sourdough crisps
Step 16
Note: If you want to toast the dip, pour it instead into a small casserole dish and top with the remaining cheeses
Step 17
Toast under the broiler until the cheese browns and the dip gets bubbly around the edges, 3 to 4 minutes
Step 18
Garnish with scallions and serve with the sourdough crisps