Hot, cheesy dips may not be the most elegant of appetizers, but they’re always the first thing gone at a party. Here we’ve updated the perennial favorite with a few flavor-packed upgrades, including creamy fontina cheese and savory leeks. A sprinkle of crispy prosciutto delivers a nice finishing crunch.
Ingredients
- 2 tablespoons olive oil
- 1 leek, sliced
- 1 bunch scallions, sliced and divided
- 4 cloves garlic, minced
- 4 cups baby spinach
- 2 (8-ounce) packages cream cheese, softened
- 1 cup shredded fontina cheese
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup smoked cheddar cheese
- 4 slices prosciutto
- Crackers or crostini, to serve
Instructions
In a large skillet, heat olive oil over medium heat. Add leeks and all but ¼ cup scallions. Cook, stirring occasionally, until softened, about5 minutes. Stir in garlic and spinach; cook until spinach wilts and garlic is softened, about 3 minutes. Stir in cream cheese, fontina and peppers until smooth. Remove from heat.
Preheat broiler. Transfer mixture to a 1½-quart baking dish; top with cheddar. Broil, watching carefully, until cheese melts and is golden brown, about 3 minutes.
Meanwhile, place prosciutto on a paper-towel-lined plate; microwave in 30 second intervals until crisp. Let cool; crumble over dip. Garnish with reserved ¼ cup scallions. Serve with crackers or crostini.
