This delicious biltong dip served with mini cheese twists is the ultimate snack to add to your gourmet rugby snack platter. Be ready for the big game and ready to impress your guests.

A special thanks to Teresa Ulyate from Cupcakes and Couscous for these great snack ideas!

INGREDIENTS for the biltong dip:

250g smooth cottage cheese
1 cup MONTAGU beef biltong, chopped
10g chives, very finely chopped
60ml (¼ cup) sour cream
60ml (¼ cup) milk
salt and pepper
extra MONTAGU beef biltong, for sprinkling

INGREDIENTS for the dippers: (makes 24)

1 x 400g roll puff pastry
125ml (½ cup) finely grated cheddar cheese
125ml (½ cup) finely grated parmesan cheese
15ml (1 tbsp) milk
10ml (2 tsp) MONTAGU sesame seeds

METHOD

A) To make the biltong dip:

1. Place the cottage cheese in a bowl and mix for a few seconds until smooth. Add
the biltong, chives, sour cream and milk and mix until combined. Season to taste with salt and
pepper. 2. Transfer the dip to a serving bowl and refrigerate until needed. Sprinkle with additional biltong just
before serving.

B) To make the cheese twists:

1. Preheat the oven to 200ºC and line a baking tray with baking paper.
2. Unroll the puff pastry, and with the long side facing you cut the pastry in half horizontally. Cut each
half into 12 short strips.
3. Combine the cheddar and parmesan cheese in a small bowl. Sprinkle the cheeses over the pastry
strips. Twist the strips and arrange them on the baking trays. Brush the pastry with the milk, then
sprinkle with sesame seeds.
4. Bake the pastry twists for 30 minutes, or until puffed, golden and baked through.

Serve and enjoy!