The herbs combined with 3 of my favorite cheeses makes for a creamy dip with nutty fresh flavors. Mozzarella provides the creamy texture, I used the fresh form, and the fontina cheese provides the nutty flavor. Parmesan is a bonus, for additonal flavor.
Serves 10
Ingredients:
1/2 pound fresh mozzarella, grated
1/2 pound Italian fontina cheese, grated
1 tablespoon cornstarch
1 tablespoon extra virgin olive oil
1 tablespoon fresh garlic, minced
1 teaspoon red pepper flakes
1 cup evaporated milk
1/4 cup Parmesan cheese
2 tablespoons fresh basil, finely chopped
1 teaspoon fresh oregano, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper
Instructions:
Place mozzarella and fontina in a medium bowl and toss with cornstarch until evenly coated. Set aside.
Heat oil in a medium saucepan over medium heat until shimmering. Add in garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Stir in evaporated milk ad bring to boil. Reduce heat to low and add mozzarella, fontina, and Parmesan. Stir constantly until cheese is melted and smooth.
Stir in herbs and lemon zest. Season with salt and pepper to taste.
Serve while hot.
credits: www.seriouseats.com