Step one:

Preheat oven to 180C/160C fan/gas 4. 

Step two:

In a bowl, combine the soft cheese, soured cream, mayonnaise and grated Applewood® and mozzarella blend. Season with a little salt and pepper.

Step three:

Spoon the mixture in a large ramekin or ovenproof tapas bowl. Sprinkle over the Applewood® and place in the oven to bake for 20 – 25 minutes until the cheese has gently melted together and crisp and golden on top. 

Step four:

Remove from the oven and place on a serving board. Add your desired crudités around the outside for dipping as well as bread and chutney of choice. Serve whilst warm.

Cook’s Notes:

Take this recipe to another level by adding a layer of your favourite chutney to the bottom of the baking dish before topping with the cheese dip and baking.

Make sure you do not rush the heating/melting process. If you cook your dip too quickly at a higher heat it has the tendency to curdle. Do not fear though, it is still delicious and edible, it might just have a slightly grainer texture.