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Creamy Baked Dip Wreath

 

Creamy Cheese Dip

 

Garlic rolls baked to golden perfection, and a gooey, bubbly cheese-y dip to go along with them. What dreams are made of.

Serves Icon

8-10

PREP TIME

50 mins

COOK TIME

35 mins

                                                  

Ingredients

  • 340g self-raising flour
  • 1 tsp salt (optional)
  • 350ml natural yoghurt
  • 230g cream cheese, softened
  • 190g grated mozzarella cheese
  • 3 tsp Colman’s Mustard Powder
  • 5g chopped chives, plus extra for the garnish
  • 1 sachet Colman’s Cheddar Cheese Sauce Powder
  • 180ml warm water
  • 4tbsp melted garlic butter

COOK ALONG

Method

  • Preheat the oven to 180°C and grease a round baking dish (28cm). *Chef’s Tip: An ovenproof skillet can also be used.
  • Sieve the flour and salt into a large mixing bowl. Fold through the yoghurt until a dough is formed.
  • Transfer the dough to a floured surface and knead for about 8 minutes until smooth. Cover and set aside until needed. *Chef’s Tip: If too sticky, add more flour, a little at a time, while kneading.
  • In a clean mixing bowl, add the cream cheese along with 1½ cups of grated cheese. Sprinkle in the Colman’s Mustard Powder and chives mixing until well dispersed.
  • Combine the Colman’s Cheddar Cheese Sauce Powder with the warm water, whisking until lump-free. Pour into the cheese mixture and whisk to mix. *Chef’s Tip: Replace water with milk for a richer cheese dip!
  • Divide the dough into about 15 balls, 60-65g each, and roll each ball between the palms of your hands until smooth. Arrange the balls in a ring along the inner edge of the dish. Brush garlic butter generously over the bread rolls.
  • Spoon the cheese dip mixture into the centre of the dish and sprinkle with the remaining cheese.
  • Bake in the oven for about 35 minutes or until the garlic rolls are golden brown and the cheese dip is bubbly.
  • Garnish with the remaining chives and serve immediately alongside a spread of mince pies and crudites.

 COOK ALONG

 

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