• 200g camembert wheel
  • 135g pottle Mediterranean Sundried Tomato Chunky Dip
  1. Preheat the oven to 180°C (fan assisted). Remove the camembert from its packaging.
  2. Place on a baking tray lined with baking paper. Using a sharp knife score the top of the camembert in a crisscross pattern.
  3. Bake for 10-15 minutes, until the cheese is melting and the top turning a golden colour.
  4. Remove from the oven. Spoon over Mediterranean Sundried Tomato Chunky Dip. Serve with crackers or slices of chunky baguette.

Handy Tips

  • You can substitute the Sundried Tomato Dip with Mediterranean Chunky Basil Pesto Dip if preferred.
  • Use an aged camembert wheel for more stringiness.

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