Hot Red Devil bake
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30 Mins
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2 People
Transform the fiery flavours of Red Devil, our Red Leicester with Habanero chillies and peppers, into this tasty dip. Served hot from the oven, it’s perfect for dunking tear-and-share bread or your favourite sliced vegetables.
Method
1. Place the grated cheese in a food processor and sprinkle over the cornflour. Mix until evenly coated.
2. Add all remaining ingredients and mix to a smooth paste.
3. Place in a small, shallow ovenproof baking dish and press down to get a smooth surface.
4. Bake at 180C (gas 4) for about 20 minutes until golden and bubbling.
5. Use a sheet of kitchen towel to remove any excess oil and allow the dip to cool slightly.
6. Serve immediately with tear-and-share bread and crudites such as cherry tomatoes, celery and pepper sticks, and radish.
Hankering for more hot cheese bakes? Our velvety Welsh rarebit dip stars the demandingly moreishly flavours of Black Bomber, our best-selling extra mature Cheddar.