Last Friday I served 3 different styles of grilled cheese to a couple hundred people for the Dillon gallery grand opening in Madison, WI. One favorite of the night was the spinach artichoke filling seasoned with my Mediterranean Rub. This gave it a spicy little tang that balanced the richness of the cheesy filling and paired perfectly with the Country Sourdough from Madison Sourdough. Here is how to make it at home!
Spinach Artichoke Dip
1 pound frozen spinach thawed and squeezed dry
2 - 14 oz cans Artichokes (not marinated), drained
1 - 8 oz package of Philadelphia Cream Cheese, room temperature
2-3 oz shredded Pecorino, or Parmesan cheese
1/2 lemon juiced
2-3 TBLS Howling Wolf Mediterranean Rub
Place spinach and artichokes in a food processor and pulse.
Begin adding chinks of cream cheese and turn on constant.
Add remaining ingredients and run to a somewhat smooth consistency.
Use as a filling for grilled cheese paired with mozzarella and Country Sourdough.
The other two grilled cheese choices for the night were:
Conscious Carnivore ground beef (seasoned with Howling Wolf Land & Sea rub), Widmer's 1 year cheddar, Howling Wolf Original BBQ sauce, white sourdough - mix the cooked ground beef with the shredded cheese and slather the inside of the bread with BBQ sauce before cooking.
roasted red pepper, grilled onion, Widmer's 4 year cheddar, Howling Wolf Cranberry Orange BBQ sauce, sunflower wheat sourdough
