Winter Warm-Up
A cold winter is no match for this addictive dip featuring the warmth of Toasted Chili & Spice Fontal by Cello Cheese, a buttery, more modern cousin of fontina hand-rubbed with toasted chilis, Szechuan peppercorns, cumin and caraway seeds. Huddle in for this cozy, melty snack that’s ready in minutes. Topped with mango chutney, it’s the ultimate sweet meets heat experience.
Chili and Spice Cheese Dip Makes About 1 1/2 Cups Ingredients 5 ounces Cello® Toasted Chili & Spice Fontal cheese, cut into 1/2-inch cubes 1 garlic clove, minced 1/4 cup mango chutney 2 tablespoons slivered almonds, toasted Fresh cilantro leaves Crackers Crostini
Instructions Combine fontal and garlic in an 8-inch ovenproof or cast-iron skillet. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Top with mango chutney. Sprinkle with almonds and cilantro. Serve with crackers and crostini.
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