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  • Prep
    15 min
  • Total
    15 min
  • Servings
    4 to 6

Bocconcini Cocktail Dippers


Roasted beets and walnut dip

  • 0.5 lb roasted beets, coarsely chopped
  • 1/4 cup walnuts, toasted, finely chopped
  • 1 tbsp. chopped dill, plus sprigs for serving
  • 1 tbsp. crème fraîche, plus more for serving
  • 1/2 tsp. Sherry vinegar
  • ½ tsp. caraway seeds, toasted, plus more for serving
  • Kosher salt and freshly ground black pepper
  • Olive oil (for serving)
  • 200 g (1 container) Saputo Cocktail Bocconcini cheese
  • ½ cup basil pesto (store bought)
  • ½ cup roasted beets and walnut dip
  • ½ cup seasoned or smoked nuts, chopped finely
  • Skewer sticks


For the Roasted beets and walnut dip

  1. Place the beets, walnuts, dill, crème fraîche, vinegar, and caraway seeds in a food processor and process until smooth. Season with salt and pepper. Top with crème fraîche, caraway seeds, and dill sprigs and drizzle with olive oil.

To serve

  1. Arrange the cocktail Bocconcini, pesto, roasted beet and nuts in dishes on a platter.
  2. Serve with cocktail skewers, so that guests can roll the cheese balls in the dips of their choice.