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Provolone Dip

Provolone Dip

Molly Shuster
Dead simple and delicious, this ooey-gooey dip is a crowd-pleaser come game day.
Servings 6


  • 1 large clove garlic minced
  • ½ teaspoon dried oregano plus more for sprinkling
  • ¼ teaspoon red pepper flakes
  • 1 2- inch-thick piece provolone cheese about 10 to 12 ounces—get it cut at the cheese or deli counter
  • Toasted Italian bread such as pane pugliese or ciabatta for serving


  • Heat broiler with the top rack positioned about 6 inches away from the heat source. Add garlic, oregano, and red pepper flakes to a 6-inch cast iron skillet and top with the cheese. Broil until golden and bubbling, 6 to 8 minutes. Season with oregano and serve warm with toasted bread.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

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