Pickled Ginger and Nut Dip by thermoambie. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Pickled Ginger and Nut Dip

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

Ingredients

Dip

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

Add to shopping list

6

5min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8

Recipe is created for
TM 31
9
Appetizer

Recipe's preparation

Preparing the dip

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.

Accessories you need

Spatula
buy now
Measuring cup
buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.