We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Warm Blue Cheese & Hazelnut Dip with Apricot Pan Bread
Winter 2018
Serve this luscious dip with the easy-to- make pan bread, or with other great matches: dried fruit crackers, naan or sweet potato chips.
Makes 3 cups (750 mL); serves 6 with Apricot Pan Bread
1 cup (250 mL) Spanish onion, very finely diced
¼ cup (60 mL) unsalted butter
1 tbsp (15 mL) fresh sage, coarsely chopped
¼ cup (60 mL) flour
⅓ cup (80 mL) Frangelico or hazelnut syrup
2 cups (500 mL) homogenized milk, warmed
½ tsp (2 mL) salt
10 oz (300 g) your favourite blue cheese, at room temperature
½ cup (125 mL) toasted hazelnuts, coarsely chopped
1 Have onions prepared before beginning with butter.
2 In a medium pan, melt butter over medium heat. Carefully continue cooking butter until it begins to turn golden brown and smells nutty, about 4 minutes. Do not rush this step.
3 Once golden brown, immediately add onions and cook over medium heat until completely translucent, about 20 minutes. Add sage and cook 2 minutes longer.
4 Once the onions are completely soft, stir in flour until it is fully combined with butter. Stir in Frangelico or hazelnut syrup.
5 Slowly whisk in warmed milk ½ cup (125 mL) at a time; continue to whisk to eventually create a smooth consistency.
6 Once all milk is added, increase heat to medium-high and bring to a light boil, allowing it to thicken. Immediately reduce heat to low, add salt and simmer for 10 minutes.
7 Stir in cheese and continue stirring until completely melted. Adjust consistency, if needed, with a small amount of milk.
8 Divide between 6 ramekins or serve in a single bowl. Garnish dip with toasted hazelnuts.
Makes 3 cups (750 mL); serves 6 with Apricot Pan Bread
Apricot Pan Bread
This bread will become your new favourite with dips or as a creative addition to charcuterie boards.
¾ cup (175 mL) dried apricots
½ cup (125 mL) green onions, sliced into 1 inch (2.5 cm) pieces
1 tbsp (15 mL) grainy mustard
¼ cup (60 mL) olive oil, plus more for frying
3 cups (750 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
¾ cup (175 mL) water
1 In the bowl of a food processor, add dried apricots, green onions, mustard and ¼ cup (60 mL) olive oil. Process until the apricots are finely chopped but not puréed, about the size of peppercorns.
2 Add flour, baking powder, salt and water. Process until well combined, about 1 minute. Empty onto a floured surface.
3 Form the dough into a ball. Cut it in half, then form the halves into logs. Cut each log into 3 equal-sized pieces.
4 Add more flour to surface if needed and roll each piece into a thin round, about 6 inches (15 cm).
5 Over medium heat, add enough oil to lightly coat the bottom of a nonstick pan; add first piece of dough. Cook until golden, about 3 minutes per side. Continue cooking rest of dough and slice into triangles to serve with Warm Blue Cheese & Hazelnut Dip.
Makes 6 pan breads
