Dolcelatte, curry and herb dip
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | millilitres | Soured cream; (3/4 pint) |
| 150 | grams | Dolcelatte; crumbled (5oz) |
| 1 | tablespoon | Lemon juice |
| 4 | tablespoons | Mayonnaise |
| 2 | tablespoons | Mild curry paste |
| 1 | Red pepper; diced | |
| 1 | 50 grams ful fat soft cheese; (2oz) | |
| 1 | small | Onion; finely diced |
| 2 | tablespoons | Freshly chopped mixed herbs |
| 2 | tablespoons | Tomato puree |
| Salt and freshly ground black pepper | ||
| Vegetable crudits and sliced pitta bread | ||
| To serve : vegetable cruditis and sliced | ||
| ; pitta bread. | ||
Directions
TO SERVE
1. Divide the soured cream between 3 small bowls. To one bowl, add the dolcelatte and lemon juice, to the second bowl, add 2 tablespoons mayonaise, curry paste and red pepper. To the third bowl add the full fat soft cheese, onion, herbs and tomato puree.
2. Add seasoning to taste to each of the bowls and mix well. Transfer the dips to serving dishes and serve chilled with vegetable cruditiŠs and sliced pitta bread.
Converted by MC_Buster.
NOTES : A delicious refreshing dip,ideal for parties, or as a starter for a spicy meal.
Converted by MM_Buster v2.0l.