This is my crispy pepperoni and hot honey dip. It’s basically the flavours of a pepperoni pizza, but in dippable form.
Done in 30 minutes
Serves 4
600gcottage cheese
1 tbspgarlic paste
1lemon, juice and zest
Salt, to taste
100mlolive oil
3 tbsphoney
1red chilli, sliced
Pinchchilli flakes
1/2 packpepperoni, thinly sliced
100mlolive oil
1 tspdried oregano
Handfulfresh basil leaves
The secret ingredient for the creamy dip is cottage cheese! It whips up so nicely with the garlic and lemon, and is the perfect vehicle for all the other toppings.
Start by making the dip. To a food processor add the cottage cheese, lemon, garlic, olive oil, and salt. Pulse until it reaches your desired consistency - it should be smooth but thick.
Next, move onto the crispy pepperoni. Add olive oil to a pan over medium heat, then add the sliced pepperoni. Cook for a few minutes until it starts to crisp up and the oil turns slightly red. Finish with a pinch of dried oregano, then set aside.
For the honey, briefly sauté the chillies until just soft over medium heat. Add the honey and chilli flakes, bring to a bubble, then turn off the heat.
Time to plate up - a few dollops of the creamy dip, a generous helping of the crispy pepperoni and oil, then a drizzle of hot honey.
Finish with fresh basil, and serve with fresh focaccia and crisps. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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