Another Maltese dip you’ll be making for any excuse! This ġbejna dip is made from traditional Maltese cheese which can be enjoyed with bread or with galletti and veggies.
- 250 g peppered ġbejna dried
- 200 g cream cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley chopped
- 1 garlic clove minced
- Extra parsley + cracked pepper
Place all the ingredients, except the parsley, into a blender or mixer and let it blend for a few minutes until the mixture is nice and smooth.
Mix in the chopped parsley by hand once ready.
Store in the fridge until ready to use. Serve the dip in a bowl, drizzle with some olive oil and sprinkle some black pepper and parsley on top. Serve with galletti or any fresh cut veggies.