Baked Hot Pepper Parmesan Dip


April 24, 2017

Cheesy Baked dip, easy to make, tasty crowd pleaser

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 2 Cups, serves 4 or more.


- Contents of pouch of HOT PEPPER PARMESAN DIP MIX

- 250 ml (1 cup) cream cheese

- 125 ml (1/2 cup) grated Parmesan cheese

- 125 ml (1/2 cup) full fat yogurt (Mediterranean style)


1- Soften cream cheese by cutting cheese into 8 pieces, place in a micro-wave safe bowl.

2- Place in microwave for 20 – 45 seconds (time varies according to power of microwave).

3- Remove bowl from microwave, add remain of ingredients and stir until well combined.

4- Transfer to GOURMET VILLAGE DIP BAKER (or another heat-proof dish) and bake in a preheated 180 C (350 F) oven for 20 to 30 minutes.

5- Check after 20 minutes. Should look slightly risen and very lightly browned.

6- Serve with nacho chips, or slices of crusty baguette bread.

7Be careful, dip and dish will be very hot when removed from oven.

8Serving Suggestions:

9Add 125 ml (1/2 cup) sliced black olives


11add 30 ml (2 tbsp) finely diced sun dried tomatoes


13replace cream cheese with soft goat cheese.

14Makes 2 cups (500 ml)


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