Pickled Ginger and Nut Dip by thermoambie on www.recipecommunity.com.au

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Pickled Ginger and Nut Dip

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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

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6

5min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8

Recipe is created for
TM 31
9
Course

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.

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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.