|150 g||McCain Potato Crispers|
|100 g||mozzarella cheese|
|60 g||black olives|
|30 ml||olive oil|
|1||onion — peeled and roughly chopped|
|2||garlic cloves — finely chopped|
|1/2||celery stalk — roughly chopped|
|800 g||tinned whole peeled tomatoes|
|40 g||tomato paste|
|fresh basil — to serve|
Heat the olive oil in a large saucepan over medium heat.
Fry the onions and the garlic until soft and translucent for 3-5 minutes.
Add the celery and fry for another 2 minutes. Add the tomatoes with the sauce,the tomato paste and honey. Press the whole tomatoes to a finer consistency using a fork.
Leave to simmer for 15 minutes or until the sauce thickens. Preheat the oven to180°C.
Pour the tomato sauce in a medium ovenproof bowl, add the salami and olives,and mix through.
Sprinkle the mozzarella cubes over and press some into the sauce with the back of a spoon.
Bake the dip for 5-7 minutes or until the cheese has melted and the dip is bubbling. Carefully remove from the oven.
Top with fresh basil leaves and serve warm with loads of McCain Crispers.
Enjoy scooping with family and friends!