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Michael Slavin

Chef Michael Slavin
VP Culinary & Menu Innovation
Landry’s Hospitality Group

Baked California Cheesy Bistro Dip with Toasted Truffle Crumbs

Recipe courtesy of Michael Slavin
Sponsor: California Milk Advisory Board

Servings: 1-2


Cheesy Bistro Dip:

  • 10 oz Real California cream cheese
  • 8 oz Real California ricotta
  • 8 oz Real California brie cheese, cubed
  • ¼ c grated Real California cotija cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 3 Tbsp lemon juice
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped basil
  • ½ c mayonnaise
  • ½ c Real California sour cream
  • 2 Tbsp creamy horseradish sauce
  • ¼ tsp fresh cracked black pepper
  • 1 tsp kosher salt and black pepper blend (to taste)
  • 1 tsp Tabasco

For Service:

  • 2 tsp extra-virgin olive oil
  • 1 Tbsp blackberry preserve and balsamic glaze (50/50 blended smooth, no seeds)
  • 1 Tbsp toasted white truffle panko crumbs
  • ½ tsp snipped fresh chives
  • 8 everything bagel crusted crostini


For the Cheesy Bistro Dip:

  1. Paddle whip the cream, ricotta and brie cheeses together in a mixer until thoroughly combined and smooth in consistency.
  2. Fold in the remaining ingredients until thoroughly incorporated. Cover and refrigerate until service.

For each serving, to order:

  1. Place 1 ½ cups bistro dip into a preheated 8-inch cast-iron skillet. Place in a 350 degree F oven with a high fan for approximately 5 minutes, or until the dip reaches 140 degrees F.
  2. Transfer skillet to a deli-lined plate.
  3. Drizzle the oil and blackberry/balsamic glaze evenly over the dip. Sprinkle the panko crumbs evenly over dip.
  4. Garnish dip with chive snips. Arrange crostini around the top half of the skillet. Serve with a soup spoon.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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