 Green
Cheese Dip with Sangria
INGREDIENTS
- 200g cheddar cheese
- 1/4 cup cream
- 1/4 cup Prenzel
Sangria
- 3-4 sprigs parsley
- 4 or more fresh sage or basil leaves
METHOD
Cut the cheese into 5mm cubes.
Put the cream and Sangria in the food processor
bowl with the metal chopping blade, turn on the
motor and gradually add the small cubes of cheese,
processing between each addition until the cheese
is well chopped.
Add the parsley and sage in between cheese additions.
Add more cream and Sangria if the mixture looks
too thick.
Push the cheese down to the bottom and leave
for 15 minutes or longer.
Reprocess until creamy and smooth. Use with vegetable
pieces or as a base on crostini.
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