Cheese and Egg Dip with Chilli Chutney

This flavoured cheese mixture is a delicious homegrown South African dip or spread on a biscuit with our Chilli Chutney. It can be pre-prepared and refrigerated. Do not freeze.


Cheese and egg dip

  • 250 g smooth cottage cheese
  • 250 g sour cream or crème fraiche
  • 2 t (10 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • 2 hardboiled eggs, cut into quarters
  • 2 T (30ml) finely sliced chives



  • 1 French-style loaf, cut into slices ± 1 cm thick
  • canola or olive oil
  • Ina Paarman's Green Onion Seasoning
Cheese and egg dip

Mix all the ingredients together in a food processor. Spoon into small paté pots or a sealed container for camping. Cover and refrigerate. Serve with our Chilli Chutney.


Homemade Bruschetta is absolutely delicious and cheap to make, and will keep well in an airtight container.

Adjust the oven rack to the middle position.

Preheat oven to 200°C.

Brush the one side of the bread lightly with oil and then sprinkle lightly with Green Onion Seasoning. Bake for ± 10 minutes until golden. Leave to cool down completely and then store in an airtight container.

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