Cooking in the Kerkhof Kitchen

Hot Donair Dip

1 lb ground beef

1/2 Tbsp coriander

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp oregano

1 1/2 tsp salt

1/2 Tbsp pepper

1/4 tsp cayenne pepper

I did not have on hand all the blends that I needed so I made some edits! Instead of Coriander – I used about 1 tsp Cumin and 1/2 Tsp Zesty Fish , then Everything Onion for the Onion Powder, and the 1 Tbsp Granulated Garlic, and 1 Tbsp Oregano. and 2 Tsps of GPS, and instead of the Cayenne pepper I used a tad bit of Smoky Chipotle

8 oz cream cheese (one block)

1/2 cup mozzarella shredded

1 cup donair sauce (see recipe below)

1 tomato seeded

diced 1/2c red onion

pita chips or tortilla scoops for dipping

Instructions: In a bowl, mix together the ground beef and spices until well combined. Fry the meat mixture in a pan, breaking it apart with a wooden spoon as it cooks — you don’t want any large chunks. It should stay nice and scoopable.

While the meat is browning, stir together the cream cheese, donair sauce, and shredded mozzarella in a separate bowl. Once the meat is fully cooked and well-browned, use a slotted spoon to transfer it (leaving the grease behind) into the cream cheese mixture. Fold everything together until evenly combined. (If you’re preparing it ahead of time, cover and refrigerate the dip at this stage.) When it’s go-time, just pop the dip into an oven preheated to 350°F and bake the dip for 30 minutes. Top with the diced tomato (and a bit of minced onion, if you like) and drizzle with extra donair sauce before serving. Serve warm with pita chips or tortilla scoops — and get ready for everyone to hover around the dish!

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