Friday, 3 January 2014

Melty Cheese Dip

This is the ultimate dip and was an absolute showstopper when I made it on New Years Eve, so much so I was not able to get a photo of it before the vultures descended and wolfed it down!

Another find from the Good Food website, it is so simple and decidedly naughty.

Melty Cheese Fondue Pot

200g brie, rind removed and chopped
100g cream cheese - no wishy washy light stuff, full fat!
100g Gruyere, grated
2 tbsp Parmesan grated
2 tbsp milk
2 tsp cornflour
Few sprigs of thyme, leaves picked
100g caramelised onion chutney or 1 jar English Provinder Caramelised Onion Chutney as I used!

Mix the milk and cornflour together and the whizz up with the brie, cream cheese, Gruyere and half of the Parmesan in a food processor until smooth.  Stir in the thyme and some ground black pepper.

Spoon the chutney into an ovenproof dish and smooth down.  Top off with the cheese mixture and sprinkle on the remaining Parmesan.  You can now either cover and keep in the fridge
for a couple of days or go straight for baking in a oven at 140oc fan/GM3 for 25 minutes until bubbling, then grill (if required for a couple of mins until golden and crispy on top - I did not need to do this step)

Serve with crusty bread, breadsticks, crudité, fingers, whatever you have to hand, but be warned it will not last long!!

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