By Chef Lippe
This dip is so good and can be used cold or hot. We like it in bread bowls like the recipe below or cold on crackers or by the spoon out of the container it is stored in. We sell the base dip at market so you can take it home and add your own twist. One of the pictures is the dip with chopped fresh spinach cooked over french bread rolls. Or we add a little hot sauce and melt it over nachos. The uses are endless so enjoy!
Round bread (crunchy bread works best!)
1 cup Aged Fontina grated
1/2 cup mayo
1 cup shredded Parmesan cheese
8 ounces cream cheese
Chopped green onions (optional)
Hollow out your bread. (Make sure you keep the pieces you cut out, you will use them for dipping!)
Shred your extra aged Fontina.
Mix your cream cheese (softened), mayo, and cheeses in a bowl and then transfer into a bread bowl.
Set you oven to 350 degrees and bake for about 30 minutes or until cheese is bubbly.
Let cool and enjoy!