Biltong and Bacon dip with Parmesan breadsticks


  • For the Parmesan breadsticks:
  • 180 g cake flour
  • ½ cup water
  • 4 T extra virgin olive oil
  • 4 T butter, melted
  • 50 g Parmesan, grated
  • For the biltong-and-bacon dip:
  • 1 T canola oil
  • 125 g bacon
  • 1 cup cream cheese
  • 6 T biltong powder
  • 2 t Dijon mustard


Preheat the oven to 180°C.

To make the Parmesan breadsticks, place the flour, water and oil in a mixing bowl and mix using your hands. If the dough is too wet, add extra flour; if too dry, add extra water.

Knead the dough on a clean, lightly floured surface for 10 minutes, then cover with clingwrap and allow to rest for 15 minutes.

After resting, roll out the dough to a thickness of 5 mm. Using a sharp knife, cut out 1 cm-wide strips of dough. Twist and brush with the melted butter, then scatter over the Parmesan.

Place on a greased baking tray and bake for 10 minutes, or until crisp. Serve with the biltong-and-bacon dip.

To make the biltong-and-bacon dip, heat the canola oil in a pan over a medium heat. Roughly chop the bacon and fry until crisp. Drain on kitchen paper. In a food processor, blend the cream cheese, 5 T biltong powder and the Dijon mustard until well combined. Spoon into a serving dish and scatter over the crispy bacon. Garnish with the remaining biltong powder.