Caramelised Shallot and Roasted Garlic Dip


Serves 10+

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  • 280g goat’s cheese
  • 225g mascarpone cheese
  • 2 teaspoons vegetable oil
  • 1 1/2 cups sliced shallots
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup roasted garlic
  • 2 teaspoons chopped fresh herbs, such as thyme and rosemary
  • Freshly cracked black pepper


Combine the cheeses in the Camembert Baker. Place in the oven under the grill until bubbly and browned around the edges.

Heat the oil in a skillet over medium-high heat. Add the shallots, and cook down to caramelize, about 15 minutes. Stir occasionally and season with salt and sugar. Once caramelized, arrange over the melted cheese with the roasted garlic. Finish with herbs and black pepper.