It’s time for the biggest game of the year, and for those looking to take their Super Bowl celebrations to the next level we have a tasty recipe that will add European flair to an All-American classic. This Sunday pair Peroni, the premium Italian beer, with a delicious cheese dip that will elevate your experience.

Here’s a great alternative to impress your friends without breaking the bank.

Peroni Lemon Artichoke Dip with Ciabatta (serves 4-6)
Ingredients
8 ounces softened cream cheese
½ cup sour cream

2 Tbsp mayonnaise
2 Tbsp fresh lemon juice (juice of one large lemon)
2 Tbsp lemon zest (zest of same large lemon)
14-ounce can of artichoke hearts, drained, roughly chopped and squeezed dry
1 ¼ cups freshly shredded parmesan cheese
1 cup shredded mozzarella cheese
¼ cup Peroni
Salt and pepper

½ tsp Aleppo pepper or crushed red pepper (optional)
½ cup roughly chopped basil leaves
8-10 slices of ciabatta
2 Tbsp olive oil

Directions
Preheat oven to 350°F degrees. In a medium sized mixing bowl, add cream cheese, sour cream, mayo, lemon juice and lemon zest. Stir together with a wooden spoon until smooth. Add drained artichoke hearts, 1 cup of parmesan (save the additional ¼ cup for later), mozzarella, Peroni, salt and pepper, Aleppo pepper, and stir until well combined. Fold in basil. Transfer mixture into a shallow quart sized oven safe crock or pan of your choice. Sprinkle remaining ¼ cup of parmesan over the top of dip and place in the oven. Cook for 25-30 minutes until lightly browned and bubbly.

While dip is cooking, cut ciabatta into thin slices and again in half. Using either a pastry brush or your fingertips, lightly coat both sides of bread with olive oil and place on a baking sheet. Add salt and pepper to taste.

Bake in 350°F oven for 8-10 minutes until lightly toasted. (Tip: you may want to place in the oven during the last 10 minutes of the dip’s cook time to make sure both come out warm and fresh.)