Serve this recipe for Cheese and Egg Dip with lovely homemade bruschetta

Cheese and egg dip:
250g smooth cottage cheese
250g sour cream or crème fraiche
2 t (10ml) Ina Paarman’s Lemon & Black Pepper Seasoning
2 hardboiled eggs, cut into quarters
2 T (30ml) finely sliced chives

Ina Paarman’s Sweet Chilli Chutney

1 French-style loaf, cut into slices +- 1 cm thick
canola or olive oil
Ina Paarman’s Green Onion Seasoning

How to

Cheese and egg dip:
Mix all the ingredients together in a food processor.

Spoon into small paté pots or a sealed container for camping. Cover and refrigerate. Serve with our Chilli Chutney.

Adjust the oven rack to the middle position.

Preheat oven to 200°C.

Brush the one side of the bread lightly with oil and then sprinkle lightly with Green Onion Seasoning. Bake for ± 10 minutes until golden. Leave to cool down completely and then store in an airtight container.

By: Ina Paarman

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