Crispy Oat and Carrot Triangles with Warm Blue Cheese and Onion Dip

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and line a baking tray with parchment paper.

2. 2

   In a large bowl, combine the lightly crushed rolled oats, grated carrot, Parmesan cheese, sunflower seeds, beaten egg, 1 tablespoon olive oil, onion powder, sweet paprika, salt, and black pepper until a compact, moist mixture forms.

3. 3

   Spread the mixture onto the tray in a rectangle about 1 cm thick. Press firmly with a spatula or damp hands to compact it well.

4. 4

   Score the surface into 8 triangles or diamonds with a knife without cutting all the way through. Bake for 18 to 20 minutes at 200 °C / 400 °F until golden around the edges.

5. 5

   Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 6 to 8 minutes, stirring, until soft and lightly golden.

6. 6

   Add the cream cheese, blue cheese, milk, and apple cider vinegar to the skillet with the onion. Cook for 2 to 3 minutes over low heat, stirring, until the dip is smooth and creamy.

7. 7

   Remove the tray from the oven, separate the triangles along the scored lines, and bake again for 5 more minutes at 200 °C / 400 °F so they become crispier.

8. 8

   Transfer the dip to a bowl, finish with chopped chives on top, and serve hot with the crispy triangles.