Donair dip

From Beverley best

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Step 1

In a bowl (truth be told, I did this in a non-stick frying pan before putting it on the heat), mix together the ground beef and spices and blend well, really, really, really knead it together well.

Step 2

Then fry up the meat mixture, breaking it apart with a wooden spoon as it cooks, you don’t want any chunks of meat too big… it has to remain scoopable.

Step 3

While the meat is browning, make your donair sauce and then in your cooking dish (a 9″ glass pie plate or small casserole dish) mix together the cream cheese, donair sauce and shredded mozzarella.

Step 4

Once the meat is cooked and well-browned, use a slotted spoon to transfer the meat (but not the grease) to the cooking dish and fold it in to the cream cheese mixture.

Step 5

If you won’t be eating it until later, you can cover and put in the fridge at this point. When it’s go-time, just pop the dip into a preheated 350 degree oven and cook it for 20 minutes. Sprinkle the diced tomatoes (and some minced onions if you like) over the top of the hot dip and serve!

Step 6

Note:

Step 7

When I mix the spices with the meat I put gloves on and use my hands to make sure it’s mixed in evenly.