Creamy Baked Dip Wreath 

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.