Warm bacon, biltong, cheese & french onion dip
1 tablespoon extra-virgin olive oil
50gr bacon, finely chopped
60 gr venison biltong dust
3 brown onions - thinly sliced
2 tablespoons white wine vinegar
1 cup (250ml) chicken stock
2 cups (200gr) grated provolone
1 cup (120gr) grated vintage cheddar
250 gr cream cheese
1 cup (250ml) sour cream
4 small round loaves - sourdough - hollowed out grissini to serve.
Preheat oven to 200Degrees Celsius, heat the oil in large pan.
Add bacon and cook until crisp. Reduce heat to medium, add onion and vinegar and cook for 10 minutes until golden brown. Add the stock and cook for 10-15mins until onion is soft. Place provolone and cheddar in large bowl and mix to combine. Reserve 1 cup grated cheese - (to sprinkle over before baking).
Add cream cheese and sour cream to remaining cheese mixture, add bacon, biltong dust and onion - mix well. Spoon into the bread loaves and place them on large oven tray. Sprinkle grated cheese over and
bake for 20-24 minutes until dark brown and bubbling.
Sprinkle with pepper and serve with breadsticks or the bread from the sourdough.