Sharing Platter Recipe

Prepare base

Preheat oven to 375°F (190°C). In a skillet over medium heat add 1 tablespoon olive oil and the minced garlic; cook 30 seconds until fragrant. Add the chopped artichoke hearts and sauté 2 minutes to warm through and evaporate excess liquid. Remove from heat and let cool slightly.

Mix dip

In a mixing bowl combine room-temperature cream cheese, sour cream, mayonnaise, grated Parmesan, half of the shredded mozzarella, lemon juice, salt and pepper. Stir until smooth. Fold in the squeezed spinach and sautéed artichokes until evenly distributed.

Bake

Transfer mixture to an oven-safe shallow baking dish (about 1 to 1.5 quart). Sprinkle remaining mozzarella and extra Parmesan on top. Bake in the preheated oven 18–22 minutes until bubbly and lightly golden on top. If you want a browner top, broil 1–2 minutes watching carefully.

Finish

Remove from oven and let sit 3–5 minutes. Sprinkle chopped parsley and a small drizzle of olive oil before serving. Serve warm.

Make hummus while dip bakes: In a food processor combine chickpeas, tahini, lemon juice, minced garlic, cumin (if using) and salt. Process until coarse.

With the processor running, drizzle in olive oil and add reserved chickpea liquid (or water) 1 tablespoon at a time until the hummus reaches a smooth, spreadable consistency (about 1–2 tablespoons). Taste and adjust salt or lemon as needed.

Spoon hummus into a small serving bowl, drizzle a little olive oil on top and dust with a pinch of smoked paprika or chopped parsley if desired.

Warm pitta: Lightly brush pitta breads with water or a little olive oil and wrap in foil. Place in the oven alongside the dip for the last 8–10 minutes of baking, or heat in a 350°F (175°C) oven for 6–8 minutes until warm and pliable. Alternatively, cut and toast briefly.

Crisp tortilla chips: Arrange store-bought chips in a bowl. If using fresh tortillas, cut into wedges, brush lightly with oil and bake at 375°F (190°C) for 8–10 minutes until golden.

Cook baby sausages: Heat 1 tablespoon olive oil in a skillet over medium heat. Add baby sausages in a single layer and cook, turning occasionally, 6–8 minutes until browned and heated through. Optional: in the last minute add honey and smoked paprika, toss to glaze lightly. Transfer to a small dish for the platter.

Arrange olives: Place Giovanna olives in a small bowl as part of the platter.

On a large serving platter or wooden board place the warm artichoke, cheese & spinach dip dish in the center. Surround with the hummus bowl, tortilla chips, warm pitta pieces, bowl of olives and dish of baby sausages.

Garnish the dip with extra Parmesan and chopped parsley, add lemon wedges on the side for anyone who wants a squeeze. Provide small spoons for dips and tongs or picks for sausages/olives.

Serve immediately while the dip and pitta are warm.