Prune and Walnut Dip
Preparation
15
minutes
Servings
8
persons
Nutrition
150
calories
Ingredients
1 bunch of spring onions 1 garlic clove 30 g walnut kernels 1 tsp olive oil 3 tbsp tomato purée 100 g SUNSWEET prunes 250 g sour cream salt pepperInstructions
- Wash and clean the spring onions and cut into fine rings. Peel and finely chop the garlic, then coarsely chop the walnuts.
- Heat the olive oil in a small pan and sauté the spring onions (leaving a few to sprinkle over the finished dish), garlic and walnuts. Add the tomato purée and lightly toast for about 2 minutes, stirring all the time. Transfer to a tall mixing beaker and leave to cool.
- Roughly chop the prunes, except for one, and add to the mixing beaker with the sour cream. Blend with a hand blender to a fine cream, season with salt and pepper.
- Cut the remaining prune into fine strips. Transfer the dip to a bowl and sprinkle with spring onion rings and prune strips.
Recipe Categories
Canapes and Savoury Snacks, Starters and Appetizers,
