Super Bowl Sunday is just around the corner—are you prepared? Up your dip game with this artichoke masterpiece from Capo's. Featuring whole artichokes and a baguette-lined bowl, presentation is key here, while the sour cream, mayo, and three types of cheese make this decadent dip doubly delicious. 

Capo's Artichoke Dip

Serves 4-6

Ingredients

1/2 baguette
2  tbsp. olive oil
1 tbsp. salt
1 tsp. black pepper
1/8 cup grated Parmesan cheese
1 cup sour cream
1 cup mayonnaise
2 tbsp. cream cheese
2 tsp. garlic powder
1/2 cup shredded provolone
1/2 cup cooked spinach
2 artichokes, cooked and trimmed
1 Lemon 
1/2 cup grated Pecorino Romano
Crushed chili flakes

Instructions

1. Preheat oven to 400 degrees.
2. Slice baguette diagonally into 1/4-inch slices. You should have 10 to 15 slices.
3. Place slices in a single layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
4. Bake toasts for 15 to 20 minutes or until crisp and browned. Sprinkle with grated Parmesan.
5. Mix sour cream, mayonnaise, cream cheese and garlic in a saucepan and heat until just warmed.
6. Mix in provolone and spinach, and return to stove to warm up dip.
7. To serve, put heated dip in a serving dish and place artichoke hearts in the middle of the dish. Top with a squeeze of lemon, Pecorino Romano and a sprinkle of chili flakes. Place toasted baguette slices around the perimeter of the dish.

Omar Mamoon is the founder of Dough & Co.