Foundations of Food Photography course and Business of Edible Images are currently closed for enrolment.
Keep up to date on the next intake. Join the waitlist
Keep up to date on the next intake. Join the waitlist
This recipe originated from the Warm Spinach and Prosciutto Dip featured in my Edible Heirlooms cookbook.
It’s a family favourite for a good reason, but this warm, cheesy bowl of yummy is going to give it a run for its money.
Combining the traditional flavour combinations of sun-dried tomato, basil and garlic, this dip is bumped to the next level with crispy morsels of pan-fried speck *drool*
If you can’t get hold of speck just use a good smoked bacon instead.
This recipe makes about 3 cups worth, so two big bowls.
I can’t tell you if it can be frozen, it never lasts that long in our house, but it keeps uncooked in the fridge for about five days.
Make it. Share it. Tag me to tell me I’m a genius.
Enjoy!
