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Cheese Dips!

Onion Cheese Dip 

Ingredients: 

200g Cream Cheese Fromage Blanc d’Isigny 

3 yellow onions, diced  

100g crème fraîche 

50g mayonnaise (or to taste) 

1/2 tsp onion powder 

1/4 tsp hot paprika powder

Salt & pepper to taste 

Method: 

Using a large sauté pan, melt butter over medium heat 

Add the onions, and cook until carmel colour begins to show (approx. 5 min) then reduce heat to medium-low and cook for approx. 20 to 25 minutes, stirring occasionally, until fully caramelized. Remove from heat and let cool fully. 

Place the fromage blanc, crème fraîche and mayonnaise plus seasoning into a bowl and mix until smooth. 

Add the cooled caramelised onions and fold in until combined. Season with salt and pepper to taste. 

Refrigerate for two hours to let flavours develop (or overnight if you have the time) but can also be eaten straight away if needed! 

Garnish with fresh chive or fried onion to serve. We love this with Devegia crackers, Fluffa puff pastry, crisps, or fresh veggies. 

Smoky Tomato Cheese Dip 

Ingredients: 

150g Paysan Breton Sea Salt Cream Cheese  

75 g Peppers stuffed with feta, drained (in your local sheridans, you can sub with roasted red peppers too)

75g Sheridans Smoked Red Pesto  

Salt & pepper to taste 

Method: 

Remove cream cheese from fridge to let slightly warm for easier mixing (roughly 20 min) 

Coarse chop your peppers stuffed with feta and place in bowl. 

Using a fork, mash in your cream cheese and smoked pesto with your chopped peppers. You want a rustic blend here, not completely whipped together. 

Taste and adjust the seasoning if necessary. 

Refrigerate the dip for about 30 minutes to let the flavours meld together and for the dip to firm up slightly. 

Serve with breadsticks, pita chips, or vegetable sticks for dipping. 

Shropshire Blue & Cream Cheese Dip 

Ingredients: 

200g Cream Cheese Fromage Blanc d’Isigny 

150g Shropshire Blue Cheese or your blue cheese of choice. We like something with a bit of crumbly structure to create little blue cheese pockets. Hold back 25g or so to use for garnish 

½ tsp garlic salt 

1/2 tsp lemon juice (roughly ¼ lemon) or to taste 

Salt & pepper to taste 

Spring onion or chive for garnish (optional) 

Method: 

Place all ingredients in a bowl and stir to combine. 

Mix until the cheeses are well blended, and you achieve a creamy consistency. You can adjust the ratio of cream cheese to blue cheese to your taste preference. 

Refrigerate the dip for about 30 minutes to allow the flavours to meld and the dip to set slightly. 

Garnish with spring onion or chive and crumbled blue cheese ontop. Serve with crackers, or sliced celery and walnut for a delightful cheese pairing. 

These three cheese dips will surely add a burst of flavour to your next gathering or snack time. Enjoy!