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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
  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Preparing the dip
  1. 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.

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