Biltong & Blue Cheese Dip

Biltong & Blue Cheese Dip

The silly season is in full swing. Time to overeat, fight the masses to get your last minute shopping done and exercise your rage control as drivers everywhere forget the basic rules of the road. I say rather stock up your freezer and spend your precious time catching up with friends and family over glasses of chilled wine (or mulled, should it be winter where you find yourself) and tables full of good things to eat. If you need something quick and easy to serve as a snack when people are getting peckish, try this spread-slash-dip to serve with crackers or melba toast. I got the idea after trying a so-so-ish biltong spread bought at the shops. Upon inspecting the label I realised that there was, in fact, absolutely no biltong in it whatsoever. I was sure that adding biltong to a biltong dip would be the natural first step to improving it. Genius right? But please don’t entertain the idea of using that horrible powdered biltong instead of the good stuff. That’s only good when it’s dusted by a little grey-haired lady on to marmite slathered bread cubes and served on a paper doily with a nice cup of tea at the NG church’s bazaar where, let’s be honest, it is damn awesome. Adding blue cheese to anything, of course, makes it better. It also means that this dip packs a serious flavour punch. If Ye Old Ranch is the party dip equivalent of the mousy girl who sits timidly in the corner, looking a little lost and only spoken to when asked where the toilet is, then this dip is the loud guy adjusting his crotch, hocking one back and drawling “Are you talking to ME?”.

Biltong and blue cheese spread


60g sliced biltong (Place the biltong in the fridge overnight, uncovered, to make it easier to process.)

125ml cream cheese or creamed cottage cheese 

3ml coriander

2T chutney

100g blue cheese, grated (If you prefer cheese withouth the ability to put hair on your chest, use something creamy and  not too strong. A cremezola is perfect.)

Milk (optional)

1) In a food processor, chop the biltong into bits. It shouldn’t be too fine – around 3mm pieces.

2) Combine the biltong with the remaining ingredients, adding a little milk to get it to the consistency you prefer, and serve.

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