Kick Off Thanksgiving With This Creamy Veggie-Packed Dip

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