Baked Bistro Cheese Dip with Toasted Truffle Crumbs
| Serves | 2 |
|---|---|
| Ingredients | Cheese |
| Menu Part | Appetizer/Small Plate |
Houlihan’s
Leawood, Kans.-based
Here’s an elevated take on a hot cheese dip that can transition from the dinner table to a tailgate party. The indulgent shareable blends four different cheeses along with sour cream, mayo and horseradish sauce for the creamiest result. A balsamic glaze and panko crumbs toasted with truffle oil add texture and flavor contrast.
Ingredients
Cheese dip
10 oz. cream cheese
8 oz. ricotta
8 oz. brie cheese, cubed
1/4 cup grated cotija cheese
1/2 tsp. garlic powder
1/2 tsp. onion powder
3 tbsp. lemon juice
1 tbsp. chopped parsley
1 tbsp. chopped fresh basil
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp. creamy horseradish sauce
¼ tsp. fresh cracked black pepper
1 tsp. kosher salt and black pepper blend, to taste
1 tsp. hot pepper sauce
For service
2 tsp. extra virgin olive oil
1 tbsp. blackberry preserve and balsamic glaze (50-50 blend)
1 tbsp. toasted white truffle panko crumbs
½ tsp. chopped fresh chives
8 crostini
Steps
- For cheese dip, paddle whip the cream cheese, ricotta and brie cheeses together in a mixer until thoroughly combined and smooth in consistency.
- Fold in remaining cheese dip ingredients until thoroughly incorporated. Cover and refrigerate until service.
- For each serving, to order: Place 1 1/2 cups bistro dip into a preheated 8-inch cast-iron skillet. Place in a 350 F oven with a high fan for approximately 5 minutes, or until the dip reaches 140 F. Transfer skillet to a deli-lined plate.
- Drizzle olive oil and blackberry-balsamic glaze evenly over dip. Sprinkle panko crumbs evenly on top. Garnish dip with chives and arrange crostini around top half of the skillet.
Photo courtesy of California Milk Advisory Board