Recipe Method

1. To make the cheese dip, melt the margarine in a small saucepan over medium heat. 
2. Add flour and whisk together for 2 to 3 minutes. 
3. Whisk the milk into the flour and margarine paste and continue to whisk together until the mixture is smooth. Simmer over a low heat, stirring occasionally until the sauce is thick enough to coat the back of a wooden spoon, 3 to 4 minutes. Season to taste. 
4. Remove from heat and stir in the grated cheese. 
5. Set aside and keep warm (stir in 1 Tbsp of hot milk at a time if the dip gets too thick). 
6. For the churros mix the flour, herbs, baking powder, and salt in a mixing bowl, and whisk together. 
7. Stir in the boiling water and continue stirring until it comes together in a ball then gently fold in ¼ cup grated cheese until just mixed.
8. Transfer half of the dough into a piping bag fitted with a small to medium star tip.
9. Holding the piping bag over the hot oil, carefully squeeze about 5 cm of dough from the piping bag and cut the end off with a pair of kitchen scissors.
10. Repeat quickly until you have several churros frying, making sure not to overcrowd the oil.
11. Fry the churros for 4 to 5 minutes or until golden brown and crisp.
12. Transfer to a tray lined with paper towels and season with salt.
13. Repeat until all the dough is fried.
14. Arrange on a platter and serve with a bowl of hot cheese dip.

Explore more Easter Recipes here