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Spicy Marinated Buffalo
Cheese Dip


  • 2 shallots, whole, skin on
  • 4 cloves garlic
  • 300g Jar, Clevedon Buffalo Co. Marinated Buffalo Cheese
  • 2 red chillies
  • 2 teaspoons Clevedon Buffalo Co. Natural Yoghurt
  • 1 spring onion

Preheat oven to 180°.

Wrap garlic cloves loosely in tin foil and place on a small roasting tray with shallots. Roast for 20-25 mins, until garlic and onions are soft to touch. Remove from oven and allow to cool. Remove skins.

Slice one of the chillies lengthwise and remove seeds. Chop roughly and add to a small blender with the roasted onions and garlic and Marinated Buffalo Cheese. Blitz until smooth.

Transfer cheese mix to a bowl and gently fold in the natural yoghurt. Refrigerate for at least 30 minutes.

When ready to serve, thinly slice the other red chilli and spring onion on the bias. Arrange on the dip and serve with fresh bread, crackers and raw vegetables.