Mahón-Menorca Cheese Fondue Dip with Roasted Vegetables | Blogger Recipe Challenge
Easy Cheese Fondue Dip with Roasted Vegetables | Blogger Recipe Challenge
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Servings: 4
Ingredients
- ⅓ cup plain Greek yogurt
- ⅓ cup cream cheese
- 1 ¼ cups Semi-Curd Menorca-Menorca cheese grated
- ⅓ cup shape cheddar cheese grated
- ¼ cup half and half cream
- pinch salt
- 1 teaspoon nutmeg
- 1 teaspoon dry oregano
- ¼ cup chopped sun-dried tomatoes in oil
- 1 teaspoon diced chives
- 1 large crusty loaf of bread cut into cubes
ROASTED VEGETABLES:
- ½ pound baby potatoes washed and cut in half
- 1- pound of your favorite baby root vegetables carrots, parsnips, purple carrots, etc.
- 1 pinch chili flakes
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Instructions
- For The Vegetables:
- Preheat oven 425 F. Wash potatoes and cut in half
- Toss all the baby vegetables in a large bowl with cut potatoes, olive oil, pepper flakes and sea salt
- Pour dressed vegetables into a large roasting pan and roast for 15-25 minutes or until vegetables or caramelized and folk tender. Stir vegetables several times during roasting to prevent burning.
- While vegetables are roasting make fondue dip
For The Fondue Dip:
- In a medium, heavy bottom sauce pan, combine ⅓ cup plain Greek yogurt, ⅓ cup cream cheese, 1 ¼ cups Semi-Curd Menorca-Menorca cheese, grated, ⅓ cup shape cheddar cheese, grated, ¼ cup half and half cream, pinch salt, 1 teaspoon nutmeg, 1 teaspoon dry oregano, ¼ cup chopped sun-dried tomatoes.
- Stirring constantly, cook until cheeses are well combined and melted
- Cut crusty bread into cubes, se aside until ready to plate
Notes
Serve fondue dip in heated cast iron skillet and garnish with diced chives10