I came up with this dip when friends came round unexpectedly, and I had to use what was available! Unless you’re a spice addict, taste a small piece of your chilli before adding it; they can be quite spicy!
Photo credit: Sol Verduzco
Spicy Marinated Buffalo Cheese Dip
- 2 shallots, whole, skin on
- 4 cloves garlic
- 200g jar Clevedon Valley Marinated Buffalo cheese
- 2 red chillis
- 2 teaspoons Greek yoghurt with honey
- 1 spring onion
Preheat oven to 180°.
Wrap garlic cloves loosely in tin foil and place on a small roasting tray with shallots. Roast for 20-25 mins, until garlic and onions are soft to touch. Remove from oven and allow to cool. Remove skins.
Slice one of the chillis lengthwise and remove seeds. Chop roughly and add to a small blender with the roasted onions and garlic and marinated buffalo cheese. Blitz until smooth.
Transfer cheese mix to a bowl and gently fold in the Greek yoghurt. Refrigerate for at least 30 minutes.
When ready to serve, thinly slice the other red chilli and spring onion on the bias. Arrange on the dip and serve with fresh bread, crackers and raw vegetables.