* Can’t find provolone, you can use mozzarella instead.
* I recommend shredding the provolone rather than purchasing already shredded provolone which contains a caking agent. Pre-shredded cheese doesn’t melt as well. If you’re having trouble finding a piece for grating, ask the deli counter to cut you a large piece.
* Dip can be made two days in advance. Cover and store in the refrigerator. Add 10 minutes to the baking time.