Date and walnut dip

Ingredients for 1 servings:

• 50 g walnut kernels
• 70 g date(s), dried, pitted
• 175 g double cream cheese
• 200 g sour cream
• 2 tsp heaped Ras el Hanout
• 3 tsp lemon juice
• Salt and pepper, black, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

oriental, without added garlic, delicious with crackers or pan bread

Chop the walnuts medium-finely. Toast them in a non-stick pan without adding any fat. Remove from the heat and let cool. Finely dice the dates. Place them in an electric food processor with the cream cheese, sour cream, and ras el hanout and puree as finely as possible. Stir in the lemon juice and season with salt and pepper. Finally, stir in the walnuts. Reserve a few for garnish, if desired. Tip: I use a “brand” cream cheese. With the “cheaper” version, the dip quickly becomes too runny.