The retro fondue is back! This is a more modern twist on the fondue of old. It’s now called Italian Hot Cheese Dip thanks very much, says kiwi food magician Julie le Clerc.
The scrumptiously smooth fondue cheesy dip partners perfectly with ABE’s Bagel Crisps which I am a huge fan of (see my Top 10 Products).
Makes 3 cups.
2 spring onions, finely chopped
1 small red pepper, finely diced
1 red chilli, finely chopped
400g can chopped tomatoes
125g cream cheese, cubed
2 cups grated mozzarella cheese
1/4 cup finely grated parmesan cheese
1/3 cup chopped pitted black olives
1 tbsp chopped fresh oregano
Salt and freshly ground black pepper
ABE’S Bagel Crisps, to serve
1. Heat a little oil in a saucepan and cook the spring onions and chilli over a medium heat for 1 minute. Add the tomatoes and any juice and bring to the boil.
2. Turn down the heat and simmer for 5 minutes for liquid to evaporate. Add the cream cheese and stir until melted.
3. Add the grated mozzarella and parmesan. Simmer over a very low heat, stirring continuously, for 2 to 3 minutes until thickened.
4. Stir in olives and oregano and season with salt and pepper, to taste. Serve dip hot in a heatproof bowls or small pots with plenty of ABE’S Bagel Crisps on the side, to dip.
Tip: This dip can be made in advance and gently reheated to serve. Take care not to let the mixture boil at any stage though, as this may cause it to split up.
Tip 2: 1970s retro fondue sets can be used for this recipe. Just cook using Steps 1-4 then transfer to your fondue set to keep warm as you sip Muller Thurgau and throw your keys in the bowl! Rather than crisps, use the fondue forks and fresh bread.