Baked Tomato and Basil Cheese Dip10 - 15 mins 5 - 10 people
Make snack time super fun with this extraordinary cheese dip!
250 grams, Eden Meltsarap grated
30 grams, Basil fresh
1 can, Tomato med can/ crushed
1 pinch, Nutmeg to taste
1 pk, All purpose cream
as desired, Salt to taste
as desired, Pepper to taste
30 grams, Black Olives bottled/ chopped
1 tbsp, Butter melted
Heat up butter in a pot over medium heat. Sauté crushed tomato for about 5 minutes.
Add in olives and pour in the juice of the tomato and the cream. Bring to boil and simmer.
Toss in grated Eden Meltsarap and continue stirring until cheese has dissolved completely.
Add in the fresh shiffonade basil and continue cooking until texture is smooth and thick in consistency.
Place in a deep baking dish and bake for 30-45 minutes at 180c.