John Myers
Ingredients for 1 servings:
- 300 g cream cheese, natural
- 50 g dried apricot(s), e.g. soft apricots,
- 30 g walnuts
- 20 g tomatoes, dried in oil
- 1 tbsp oil from the pickled tomatoes
- 2 tsp lime juice
- ½ tsp powdered sugar
- n. B. lime zest
- n. B. Spice mix (Baharat)
- e.g. chili salt
- e.g. sweet cream
- n. B. Vegetable broth, homemade
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Side dish for fondue or raclette etc., with dried, pickled tomatoes
Dice the apricots and tomatoes. Finely chop the walnuts. Whisk the cream cheese with oil, lime juice, lime zest, and powdered sugar until smooth. Add the walnuts, apricot and tomato cubes and mix thoroughly. Season to taste with Baharat spice mix and chili salt. The dip can be prepared the day before. Keep refrigerated and, just before serving, whip with a little cream or clear vegetable broth until creamy. Serve as a side dish or dip for raclette, fondue, barbecue, or simply as a spread on toasted baguette or toast. Other Chefkoch recipes used: Pickled tomatoes: https://www.chefkoch.de/rezepte/60261021971432/Eingelegte-Tomaten.html Baharat spice mix: https://www.chefkoch.de/rezepte/1237731228735271/Baharat.html Chili salt spice mix: https://www.chefkoch.de/rezepte/3426871510492778/Chilisalz-selbstgemacht.html Clear vegetable broth: https://www.chefkoch.de/rezepte/2683771420998004/Gemuesebruehe-klar-und-sehr-fettarm-ein-Grundrezept.html
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