Add some fresh herbs and/or sundried tomatoes to the dip for a different flavour.
Serve as part of a tapas meal or eat the dip with plain veggie sticks as a satisfying snack.
Nothing can spice up a dull salad or make veggie and bread sticks go down like a little dipping sauce. Perhaps, that is way tapas has become so popular around the world. It always includes a variety of pestos, dips and tapenades. Common dipping favourites include hummus, pesto, guacamole and haydari, most of which are inspired by the Middle East. However, I wanted to try something different when I came up with this baked white cheese dip, which has already become a favourite around our house. It has a chunky texture from the artichokes, creaminess from the white cheese and cream cheese and just a little tanginess from garlic and vinegar. It goes with almost everything, but here I serve it with some juicy sweet chicken skewers. I have also tried serving it with avocado satay (see recipe on my blog) and a lot of different fresh vegetables and savory bread sticks.Instructions:
Combine all ingredients for the dipping sauce in a food processor and pulse until you have a chuncky paste. Transfer to an oven proof bowl or pan. Drizzle with a little olive oil and set a side. Cut the chicken into smaller pieces. Divide the chicken pieces evenly onto 8-10 wooden skewers, then place on a lined baking sheet. Use a spoon or your fingers to smear the honey onto the chicken and finish with a little salt and pepper. Bake the dip and chicken skewers in the oven for 10-12 min. then remove the chicken and turn the oven on grill mode. Now grill the dip for an additional 3-5 min.