Manchego and Secallona Dip

manchego and secallona 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.
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