Chef Michael Slavin
VP Culinary & Menu Innovation
Houlihan’s | Bristol Seafood | J. Gilbert’s
Baked California Cheesy Bistro Dip with Toasted Truffle Crumbs
Recipe courtesy of Michael Slavin
Sponsor: California Milk Advisory Board
Servings: 1-2
Ingredients
Cheesy Bistro Dip:
- 10 oz Real California cream cheese
- 8 oz Real California ricotta
- 8 oz Real California brie cheese, cubed
- ¼ c grated Real California cotija cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- 3 Tbsp lemon juice
- 1 Tbsp chopped parsley
- 1 Tbsp chopped basil
- ½ c mayonnaise
- ½ c Real California sour cream
- 2 Tbsp creamy horseradish sauce
- ¼ tsp fresh cracked black pepper
- 1 tsp kosher salt and black pepper blend (to taste)
- 1 tsp Tabasco
For Service:
- 2 tsp extra-virgin olive oil
- 1 Tbsp blackberry preserve and balsamic glaze (50/50 blended smooth, no seeds)
- 1 Tbsp toasted white truffle panko crumbs
- ½ tsp snipped fresh chives
- 8 everything bagel crusted crostini
Directions
For the Cheesy Bistro Dip:
- Paddle whip the cream, ricotta and brie cheeses together in a mixer until thoroughly combined and smooth in consistency.
- Fold in the remaining ingredients until thoroughly incorporated. Cover and refrigerate until service.
For each serving, to order:
- Place 1 ½ cups bistro dip into a preheated 8-inch cast-iron skillet. Place in a 350 degree F oven with a high fan for approximately 5 minutes, or until the dip reaches 140 degrees F.
- Transfer skillet to a deli-lined plate.
- Drizzle the oil and blackberry/balsamic glaze evenly over the dip. Sprinkle the panko crumbs evenly over dip.
- Garnish dip with chive snips. Arrange crostini around the top half of the skillet. Serve with a soup spoon.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams
