‘Witch’s cheese’ is a typical Dutch cheese dip, better known as Zuivelhoeve Heks’nkaas. It’s basically a spread made from cream cheese, garlic and leek. Here in Holland it’s quite popular lately, but it’s also quite expensive. That’s why we wanted to re-create this lovely cheese dip and we think we succeeded very well doing so.
- 125 gram (cheap) herbed cream cheese (with garlic)
- 2 tablespoons mayonnaise
- 1/4th leek
- small handful of fresh parsley
- squeeze of lemon juice
- pepper and salt to taste
Kitchen equipment needed
- (small) blender
- cutting board & chef’s knife
- small bowl
- salad spinner
Creating witch’s cheese (Heksenkaas) — 10 minutes
RINSE the leek, remove the outer leaves of the leek and roughly chop it. Also rinse the parsley and make sure you got rid of the excess water using a salad spinner. ADD the chopped leek and parsley into the blender. BLEND it shortly, you don’t want it to become too smooth.
COMBINE the leek and parsley puree with the herb cream cheese and mayonnaise and season with pepper, salt and a squeeze of lemon juice. That’s it, now you’ve created a cheap and delicious cheese dip.
You can serve this dip with some toast on parties, or dip some raw veggies in it, just like you would do with hummus. We grilled some zucchini slices to eat it as a sandwich, super delicious!