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Smoked Paprika Cheese Dip

Smoked Paprika Cheese Dip

© Recipe courtesy of Julie Le Clerc

Smoked Paprika Cheese Dip

Makes approx. 1¼ cups

75g Mount Eliza Red Leicester cheese , finely grated
¼ cup (35g) Kernelz walnut pieces , toasted and chopped
1 tsp Dijon mustard
½ cup (120g) Zany Zeus mascarpone
3 Tbsp Sabato aioli
6 Accoceberry cornichons , finely diced
Sal de Añana spring salt , to taste
Pons sweet 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.

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!


Sabato


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