Phil Vickery’s Caerphilly and smoked paprika dip

Serves 6-8

Phil is a wonderful chef. Always passionate about locally sourced food Phil’s book, Britain The Cookbook (pub Mitchell Beazley) is a gastro-tour of British food and producers. This recipe was served to us on a visit to Gorwydd Caerphilly - and Phil had come up with this idea, a variation on an American dip, after visiting the dairy himself.

  • 55g (2oz) unsalted butter
  • 3 medium onions, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 225g (8oz) Caerphilly cheese
  • 225g (8oz) good quality mayonnaise
  • 1 tsp Tabasco sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp caster sugar
  • Salt and freshly ground black pepper
  • 3 tbsp sweet smoked paprika
  1. Preheat the oven to 180℃, gas mark 4, 350°F.
  2. Heat the butter in a pan, add the onion and garlic and cook gently for about 15 minutes to soften. Remove from the heat and stir in the Caerphilly, mayonnaise, sauces, sugar and finally a good seasoning of salt and pepper.
  3. Place in a ceramic baking dish, sprinkle liberally and evenly with the paprika, and bake for 20 minutes.
  4. Remove and allow to cool slightly. This should be eaten warm, not hot. Serve with crackers, slices of crunchy bread or breadsticks.

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