Baked Tomato and Basil Cheese Dip10 - 15 mins 5 - 10 people
Make snack time super fun with this extraordinary cheese dip!
250G EDEN MELTSARAP, GRATED
1 CAN TOMATO, CRUSHED
1 PINCH NUTMEG
1 PACK ALL-PURPOSE CREAM
30G BLACK OLIVES, CHOPPED
1 TBSP BUTTER, MELTED
Heat the butter in a pot over medium heat. Sauté tomato for about 5 minutes.
Add in the olives and pour in the juice of the tomato and the cream. Bring to a boil and simmer.
Toss in grated Eden Meltsarap and continue stirring until cheese has melted.
Add in the fresh chiffonade basil and continue cooking until the texture is smooth and thick.
Place in a deep baking dish and bake for 30-45 minutes at 180C.