While the socca is baking, blend the feta in a food processor or blender, or with a hand mixer, until smooth-ish. Add your cream cheese, yogurt, mascarpone, whatever you pick to help make the whole thing into a sort of fluffy, creamy sauce. Season with what you like – I love thyme, olive oil, and a little black pepper.4 crusty sourdough rolls, or a baguette cut into 4 sections
Provolone cheese slices
Roasted Mushrooms
4 portobello mushroom caps, sliced into thin strips
2–3 tablespoons olive oil
1–2 teaspoons Montreal steak seasoning (or just a sprinkle of salt and pepper)
Caramelized Onions and Au Jus
2 tablespoons butter
1 large onion, thinly sliced
1/4 cup white wine
1 tablespoon Worcestershire (omit for vegetarian / vegan)
1 tablespoon soy sauce
2 cups beef or vegetable broth
salt, pepper, and a pinch of sugar to taste
Horseradish Aioli
1/2 cup mayo
1 teaspoon horseradish
1 clove garlic, grated
pinch of salt
French Dip Essentials
4 crusty sourdough rolls, or a baguette cut into 4 sections
Provolone cheese slices
