Grilled Raspberry Cheese Dip

[cappuccino]

1 tub (500 g) Nordica 2% or 4% Creamed Cottage Cheese

1 1/2 cups (375 mL) shredded Old Cheddar cheese

2 tsp (10 mL) cornstarch

1/2 tsp (2 mL) paprika

1/4 tsp (1 mL) each salt and pepper

1 peach, finely chopped

1/2 cup (125 mL) raspberries

1 green onion, thinly sliced

1 tbsp (15 mL) chopped fresh dill

1 round loaf bread

In food processor, purée cottage cheese until smooth. Pulse in next four ingredients until combined. Scrape into saucepan and add peach, raspberries, green onion and dill. Stir to combine. Heat over medium low heat, stirring gently for 5 minutes or until warm.

Cut 7-inch (18 cm) circle in top of loaf and remove bread. Hollow out loaf leaving a thick border of bread. Place on large piece of foil and cut remaining bread into bite-size pieces.

Pour warm cheese mixture into bread. Place bread onto preheated grill over medium heat and close lid. Grill for about 15 minutes or until cheese mixture and bread are golden.

Serve with bread, crackers and vegetables.

Makes about 3 cups (750 mL).

Fondue is still popular and here is a new way to enjoy it, right off the BBQ!

- News Canada