Baked Red Pepper and Leek Dip

Great to share with hungry friends!

⅓ pack My Secret Kitchen Red Pepper Cheese Ball Mix
1 shallot, finely chopped
4 leeks sliced thinly and cooked in butter until soft
3 tbsp sour cream or natural yoghurt
3 tbsp mayonnaise
1 tsp lemon juice
100g parmesan cheese, grated
2 sprigs thyme, leaves finely chopped


Preheat oven 200^oC (gas mark 6).

Mix all of the ingredients together in a bowl. Place in a buttered oven proof dish and top with the breadcrumbs from the Red Pepper Cheese Ball Mix.

Bake for 20-25 minutes until bubbly.

Serve hot with toasted crostini, pitta bread or bagel chips.