Serving Size: 8 servings
Preparation Time: 15 minutes
Total Time Required: 2 hours 30 minutes
Ingredients:
– 4 medium shallots, halved lengthwise and unpeeled
– 3 heads of garlic (approximately 5 oz. in total), halved through the equator and unpeeled
– 2 (8-ounce) packages of cream cheese, softened
– 3 ounces of Parmigiano Reggiano or Parmesan, finely grated (equivalent to about 1 1/2 cups)
– 1/2 cup of mayonnaise
– 1 tablespoon of Dijon mustard
– 1 oil-packed anchovy fillet, finely chopped
– 1/4 teaspoon of finely grated lemon zest
– 1 teaspoon of freshly ground black pepper
– 1/2 teaspoon of kosher salt
– 4 ounces of fresh mozzarella, shredded
– Romaine hearts or crostini, for serving
Directions:
1. Position the oven rack in the center and preheat to 450°F. Wrap the shallot and garlic halves in foil and place them on a baking sheet lined with parchment paper.
2. Bake the shallots and garlic until they are softened, which should take around 40 to 50 minutes. Allow them to cool slightly, then decrease the oven temperature to 350°F.
3. In a medium-sized bowl, mix together the cream cheese, Parmigiano Reggiano, mayonnaise, mustard, anchovy paste, lemon zest, pepper, and salt. Peel and finely chop the shallots, then fold them into the cream cheese mixture. Squeeze out the garlic cloves and incorporate them into the cream cheese mixture. Transfer the mixture into an 8-inch cast-iron skillet or baking dish. Sprinkle the shredded mozzarella on top.
4. Bake the dip until it turns golden and starts to bubble around the edges, which should take about 50 minutes.
5. Turn on the broiler and watch closely as you broil the dip until the top becomes golden brown and bubbly, usually for an additional 1 to 2 minutes. Let it cool slightly before serving.
6. Serve the dip with romaine hearts or crostini on the side.
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