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Manchego and Secallona Dip

manchego and secallona dip

Ingredients

Scale
  • 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

Instructions

  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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