Festive Dip Tree
by Northern Life
Festive food traditions take on a playful spin as we explore inventive twists on yuletide favourites!
Serves 6 Prep 40 mins Cook 8 mins
Ingredients
- 24 pigs in blankets
- 100g cranberry sauce
- 24 small sprigs of rosemary
For the Dip
- 100g sage and onion stuffing mix
- 200g ricotta
- 1 bunch of chives chopped
- 100 g onion chutney
- 25 g parmesan grated
- 1tsp Maldon sea salt flakes
- 1 tsp cracked pepper
To garnish
- 2 tbsp crispy onions
- 1 tbsp chopped chives
- Small handful of dried figs and cranberries
Method
- Preheat the oven to 200 degrees, 180 fan/ 392 F/ Gas mark 6 Make the sage and onion stuffing as per pack instructions
Mix the stuffing with the ricotta, chives, chutney, parmesan salt and pepper to make the dip. - Shape the dip into a cone shape as the start of the Chirsmas tree. Roast the pigs in blankets in the oven for 8 minutes then glaze with the cranberry sauce.Skewer each sausage onto sprigs of rosemary and press into the dip to form the Chrismas tree. Garnish with crispy onions, more chopped chives and some dried figs and cranberries.
- You can also use the pigs in blankets or bread stick as dipping items.
Chef ’s tips
Make sure the sage and onion stuffing mixture is cold before mixing with the ricotta cheese as this will help make the dip firm enough to hold the weight of the sausages.
Credit: Booths
NorthernLife Dec/Jan/Feb 24/25
