Pulled Pork Mac & Cheese
Menu
5 oz. fresh spinach (or 10 oz. package frozen spinach, defrosted and drained)
8 oz. cream cheese, room temp
3/4 C. mayonnaise, room temp
3/4 C. sour cream, room temp
1 (15 oz.) can artichoke hearts, drained and roughly chopped
2 cloves garlic, minced
12 oz (approx. 3 C.) shredded mozzarella, divided
5 oz (approx. 1 1/2 C.) shredded Parmesan
1-1/2 Tbsp. Head Country Championship Seasoning, High Plains Heat
Sliced, toasted baguette, for serving
350 degrees F
30 Mins
OVEN DIRECTIONS:
Preheat oven to 350 degrees F. Lightly grease a 10-inch, oven-safe skillet (a 9-by-9-inch baking dish works, too) with cooking spray. Set aside.
Add spinach to a large bowl. Add cream cheese, mayonnaise, sour cream, artichoke hearts, garlic, half the mozzarella, parmesan, and High Plains Heat Seasoning. Mix well until combined.
Transfer the mixture to the prepared skillet (or baking dish, if using). Spread in an even layer. Top with the remaining mozzarella.
Bake for 25-30 minutes, until the edges just start to turn golden and the dip is bubbling. Broil for 1-2 minutes until the top is browned. Serve warm with slices of toasted baguette.
GRILL/SMOKER DIRECTIONS:
Preheat grill or smoker to 325 degrees F.
Lightly grease a 10-inch cast iron skillet. Set aside.
Add spinach to a large bowl. Add cream cheese, mayonnaise, sour cream, artichoke hearts, garlic, half the mozzarella, parmesan, and High Plains Heat Seasoning. Mix well until combined.
Transfer the mixture to the prepared skillet. Spread in an even layer. Top with the remaining mozzarella.
Grill over indirect heat or smoke for about 45 minutes, or until the edges just start to turn golden and the dip is bubbling. Serve warm with slices of toasted baguette.
