Manchego and Secallona Dip

manchego and secallona dip


  • 250gr grated Manchego cheese
  • 1 Secallona chopped
  • 2 peppers chopped
  • 1 red onion chopped
  • 3 tbsp piquillos peppers pâté or other vegetable pâté
  • Black Olive breadsticks or other breadstick to dip


  1. Heat the oven or grill.
  2. In fraying pan over a medium heat, add the chopped secallona, peppers and chopped onion and cook through for about 5 minutes. Add the piquillo pepper pâté, drain and set aside.
  3. In a ceramic or heatproof dish, add the manchego cheese and grill until melted. Top with drained secallona mixture and stir to mix everything together.
  4. Serve immediately with together with breadsticks.
Right Menu Icon