These easy cheesy dippers are the perfect party snack. Made from mozzarella, eggs and a sprinkle of fresh herbs, they couldn't be simpler to whip up - and they're a real crowd pleaser. I like to serve mine with chunky tomato salsa, but they work well with hummus, guacamole or even a steaming bowl of chilli con carne and some sour cream.
Makes around 18 dippers
3 x 125g mozzarella balls
2 medium eggs
Handful of fresh parsley
Preheat the oven to 200C and grease and line a large rectangular baking tray (approx 35cm x 25cm) with greaseproof paper.
Drain the mozzarella balls and grate or finely chop them.
Press a few sheets of kitchen paper on top to get rid of any excess moisture.
In a large bowl, briefly whisk the eggs with a fork.
Add 3/4 of the grated cheese to the bowl and whisk until combined. At this stage, it should look a bit like scrambled eggs.
Transfer the mixture to the baking tray and use a palette knife or the back of a spoon to spread it out to a few millimetres thick, making sure there are no gaps.
Sprinkle the remaining cheese on top and bake it in the oven for 30 minutes - or until golden and bubbling on top.
You may need to rotate the tray halfway through to make sure it's baked evenly, and if it's rising a little too much, use a knife or skewer to pop the air bubbles.
Chop a handful of parsley (leaves only - save the stalks and use them to season soups or stews) and sprinkle it across the top of the dippers. Do this while they're still hot so the herbs stick.
Let them cool slightly before cutting into long, thin strips.
They're tastiest hot, so feel free to pop them back in the oven for a few minutes before serving to crisp up.
They'll keep for around 2-3 days in an airtight tin or the fridge.
If you don't have any parsley to hand, other herbs can give your dippers a different kick: a few teaspoons of oregano will make them taste like pizza strips; finely chopped rosemary will give them a herby crust (but you'll need to put this on before you bake your dippers); and cumin seeds will make them spicy and aromatic - perfect for dipping into curry or daal.
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