Looking for a new cheese dip to serve during football season? Or something a little different for all the holiday gatherings coming up? Then this cheesy provolone dip just might be the ticket.
This dish takes about 10 minutes from start to finish and is so ooey gooey delicious. Because of how provolone cheese melts, with more of a stringy or “ropy” texture, this dip is best served on something sturdy like crusty bread slices or thicker crackers. Using fresh herbs livens this up without overpowering and the walnuts add a rich, buttery flavor. And then that drizzle of honey over the warm cheese…delicious!
And as long as you use a gluten-free bread or cracker, this is a gluten-free dish.
I melted this on our outdoor grill but you can also make this using the broiler. Make sure you use a cast-iron pan, or something heavy that can stand the heat and keep an eye on it as it cooks.
*I didn’t buy shredded provolone the first time since the grocery store only had sliced at the time. I cut it up as finely as I could but it still didn’t melt as evenly as it did the next time when I used shredded. If you can’t find shredded or a block to shred yourself, just make sure everything is sliced/cut up finely and as evenly as possible.
GRILLED PROVOLONE DIP –
Prep Time: 5 minutes Cook Time: 5 to 10 minutes Serves: approx. 4
1/2 pound shredded provolone cheese
2 tablespoons fresh oregano, roughly chopped
2 tablespoons fresh sage, roughly chopped
1/2 cup walnut halves, coarsely chopped
For Serving: tortilla chips, toasted baguette
Heat grill to high.
Spread provolone evenly in an 8-in. cast-iron skillet. Sprinkle the sage, oregano, and walnuts over the top.
Grill on high heat for 5 to 10 minutes or until cheese is melted and bubbly. Remove from heat and drizzle with honey.
(This dip hardens as it cools so you want to have everything ready beforehand. This works best with a very sturdy cracker/chip/bread slice.)