Hot brie, fig and rosemary dip

HOT. CHEESE. DIP!!! Sort of like an easy fondue. Without needing special equipment. How good is that now that the cold weather is on it's way?!

This hot cheese dip is totally addictive. I kept saying to myself 'no more, that's enough...' but I just kept going back and dipping until it was all gone. That's when you know it's a good recipe. Cheese and figs are a classic combo for a reason, after all.

Try this:

Ingredients

80gm sour cream

120gm brie, rind cut off and chopped into small chunks

80 gm ricotta

50gm cheddar/tasty cheese, grated

2 Tbsp fig paste (I used Rutherford & Meyer Fig & Orange paste)

1 tsp fresh rosemary, chopped

Salt and pepper

Method

Heat oven to 180c. In a small bowl mix together the sour cream, brie, ricotta and cheddar cheeses. Mix together, then stir in the rosemary and a pinch of salt and a few grinds of black pepper. Transfer the cheese mix to an oven-proof dish and bake for 10 minutes, until the cheese has melted and combined. Take out of the oven and add in the fig paste in dollops. Change the oven to grill and pop the cheese dip back, under the grill. Give it a few minutes to grill - keeping a close eye on it - and take it out when it starts to brown on the top and bubble. Remove from the oven, and serve immediately with crackers and bread to dip with.