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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1-4 French baguette Recipe
- 50 Grams Parmesan cubed
- A few peppercorns
- 100 - 130 Grams roasted red capsicum (from jar or do your own)
- 2 spring onions or shallots, halved
- 40 Grams Capers drained
- 2 Teaspoons Smoked Paprika
- 1/2 Teaspoon chilli powder
- 1 Garlic Cloves
- 200 Grams Fresh Ricotta Cheese Recipe
- 140 Grams cream cheese
- 1 Pinch Pink Salt Flakes BUY
- 1 lime, juice only
- Snipped fresh herbs of choice for garnish
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.