creamy sizzled chilli, fennel & sesame seed dip
Prep time: 10 mins
cook time: 10 mins
Recipe Credit: gather & Feast
ingredients
Creamy base
250g cream cheese
200g sour cream
Squeeze of fresh lemon juice (about 1 teaspoon)
Pinch of flakey sea salt
Sizzled chilli, fennel & sesame seed topping
4 tablespoons extra virgin olive oil
1 tablespoon Bippi Italian Style Chilli
1 tablespoon whole fennel seeds
2 large cloves fresh garlic, finely sliced
3 tablespoons black sesame seeds (or white or a mix of both)
1 teaspoon flakey sea salt
For assemblY
1 tablespoon Bippi Italian Style Chilli (for drizzling)
Freshly cracked black pepper
METHOD
Make the Sizzled Chilli, Fennel & Sesame Seed Topping:
In a small saucepan, combine the olive oil, chilli, fennel seeds, garlic, sesame seeds, and salt.
Place over medium heat and simmer until the garlic turns golden and the mixture becomes fragrant.
Once the garlic starts to colour, and turns lightly golden, immediately transfer the mixture to a small bowl. This prevents the garlic and seeds from overcooking or turning bitter.
Let the mixture cool slightly.
Tip: If using the topping the same day, leave it at room temperature. For later use, transfer to a clean, airtight container and store at room temperature for up to two days.
Prepare the Creamy Base:
In a small bowl, beat the cream cheese with a sturdy spoon or spatula until smooth.
Add sour cream and mix until fully combined and creamy.
Stir in lemon juice and a pinch of salt.
If serving immediately, spoon the mixture onto a serving plate and spread into an even layer, about 2-3 inches high.
Make-Ahead Option: Cover the mixture and refrigerate until ready to serve.
Assemble the Dip:
Spread the creamy base on a serving plate if not already done.
Spoon the sizzled topping over the cream layer, ensuring even distribution.
Drizzle an extra tablespoon of Bippi Chilli over the top.
Finish with a sprinkle of freshly cracked black pepper.
Serve:
Pair with fresh focaccia, flatbread, chips, corn chips, or cut veggies for dipping.
