Hot Cheese Dip

Serves many Prep Time 10 minutes   Cook Time 10 minutes   Rated:

This is pretty versatile as far as dips go. You could have it hot as suggested, but it also works pretty well cold, (don't do the last step, just go ahead and serve it without baking). We used to take this on the boat, back in the day, uncooked. But with the cold weather, it is just amazing when baked, with toasty bread rounds, or you can of course go with crackers. It's not like we don't have plenty of those recipes on here! Veggies of course are also good...most veggies are improved immeasurably by a good slathering of hot cheese!

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Pre heat oven to fan forced 200-220ºC. Line a large tray with baking paper.


Slice breadstick in 2cm thick rounds, brush with EVOO generously and bake for 8 minutes until golden around the edges. Set aside.


Place Parmesan and peppercorns into Thermomix bowl and mill 10 sec/speed 9. Set aside.


Add capsicum, spring onions/shallots, capers, paprika, chilli powder and garlic and blend together 10 sec/speed 6.


Add cheeses, salt and lime juice and combine 6 sec/Interval/dough setting.


Scrape into a baking dish, and bake for approx 6-8 minutes until just bubbling. Garnish with herbs, and serve with the toasted baguette slices.

Served with

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