Smoked Paprika Cheese Dip

The sweet and nutty Mt Eliza Red Leicester cheese plays a great companion to the La Chinata sweet paprika in this dip. Serve on crostini or crackers, with celery sticks, or use as a sandwich spread. This dip also makes an excellent filling for toasted cheese sandwiches!

Makes approx. 1 ¼ cups

75g Mount Eliza Red Leicester cheese, finely grated
¼ cup (35g) Kernelz walnut pieces, toasted and chopped
1 tsp La Chinata sweet smoked paprika
½ cup (120g) Zany Zeus mascarpone
3 Tbsp Sabato aioli
6 Accoceberry cornichons, finely diced
Salt, to taste
Pons sweet smoked paprika flakes

Place all ingredients into a medium-sized bowl and stir until well combined. Season with a little salt, if desired. Garnish with a grind of smoked paprika flakes.

Recipe by Julie Le Clerc