- 180 gram cream cheese (cold, chopped)
- 2 tablespoon Mayonnaise - made from Every Day Cookbook
- 1 tablespoon oregano leaves
- 1 tablespoon Parsely leaves
- 1-2 tablespoon Pickled ginger to taste, See further recipe for TM Pickled Ginger
- 2 teaspoons Coconut Aminos or Tamari Soy
- 2 tablespoon Roasted almonds
- 2 tablespoon full cream milk
- 2 tablespoon chives
Recipe is created for
1. Chop the roasted almond nuts 3 sec, sp 7.
2. Set aside the nuts in a separate bowl and chop chives, pickled ginger, parsley and oregano leaves 3 sec, sp 7.
3. Add to bowl - full cream milk, mayonnaise, soy or coconut aminos, cream cheese and almonds and combine by selecting 20 sec, sp 5.
4. Scrape down sides and bowl and serve.
Preparing the dip
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