Prosciutto Sourdough with 4 Dips – Episode 2 | Clover Corporate

Ingredients

• 1 cup prosciutto ham, chopped
• 1 cup ricotta
• 1 tsp Italian seasoning
• 1 tsp fresh rosemary, chopped
• 1 cup Clover plain yogurt
• ¼ cup grated Parmesan cheese
• ¼ cup Clover sour cream
• 3 Tbsp fresh parsley, minced
• 1 green onion, finely sliced
• 1 tsp onion powder
• ¼ tsp salt
• ¼ tsp white pepper
• 1 cup Clover Olive Pride Extra Virgin Olive Oil
• 100 ml thick balsamic vinegar
• 1 cup chopped olives
• ½ cup sun-dried tomatoes, chopped
• ¼ cup fresh parsley, chopped
• ½ cup grated Parmesan cheese
• ¼ cup chopped garlic
• 1 Tbsp smoked paprika
• Salt and pepper to taste
• ½ block (about 125g) softened Clover Mooi River Butter
• 300g beef biltong dust (plus 30g extra for coating)
• 1 ripe avocado, peeled and pitted
• 2 cloves garlic, minced
• ¼ tsp ground black pepper
• ½ tsp chili flakes