Bread ring with baked onion dip
Cheddar-filled rolls around a hot cheese and onion dip.
Active time30 min
Cooking25 min
Total1 h
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Ingredients
- half a cup of chives
- 4 garlic cloves
- 1 onion
- 1 jalapeño pepper
- 1 cup of Cheddar
- 120 g Cheddar block
- 225 g cream cheese
- half a cup of mozzarella
- 1 egg
- half a cup of Parmesan
- 1 tbsp water
- 10 g wheat flour
- half a cup of mayonnaise
- 6 pitted black olives
- 390 g raw pizza dough
- ¼ tsp black pepper
- ½ tsp fine salt
- 3 triangular tortilla chips
Preparation
Heat the oven to 200 °C. Line a round baking dish. Dice the Cheddar block. Wash, deseed and slice the pepper. Flour the worktop and divide the dough into rectangles. Beat the egg with the water and brush over the dough. Put Cheddar and pepper in each centre, seal into balls and arrange around the dish edge.
1 jalapeño pepper120 g Cheddar block1 egg1 tbsp water10 g wheat flour390 g raw pizza dough- oven
- ovenproof dish
- baking paper
- knife
- cutting board
- mixing bowl
- whisk
- pastry brush
Grate the cheeses for the dip. Snip the chives. Peel and grate the garlic and onion. Mix with the cream cheese, mayonnaise, salt and pepper. Spoon into the bread ring. Bake for 25 minutes until the rolls are golden and the dip bubbles.
half a cup of chives4 garlic cloves1 onion1 cup of Cheddar225 g cream cheesehalf a cup of mozzarellahalf a cup of Parmesanhalf a cup of mayonnaise¼ tsp black pepper½ tsp fine salt- grater
- knife
- mixing bowl
- spoon
- ovenproof dish
- oven
Slice the olives. Arrange the chips as eyes and a nose, then add the olives as a mouth on the hot dip.
6 pitted black olives3 triangular tortilla chips- knife
- cutting board
Allergens
- Eggs
- Gluten
- Milk
- Mustard
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration