Green dip with manchego and roasted almonds
serves
4
“This dip relies on quality manchego, otherwise it risks tasting bitter or gamey. We use El Esparto Manchego, but any hard Spanish cheese can be used, as long as it isn’t too aged and bitey.” – Ellie and Sam Studd. This dip is best eaten on the day it’s made.
Ingredients (8)
- 200g manchego, rind removed, cut into large pieces
- 50g roasted almonds
- 1 bunch of basil, leaves picked
- 1/4 bunch flat-leaf parsley, leaves picked
- 1 garlic clove, finely crushed
- Grated zest of 1 lemon
- 100ml extra virgin olive oil
- Vegetable sticks or corn chips, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Add the manchego to a food processor and pulse for 15-20 seconds, until the cheese is finely crumbled. Add the almonds, basil, parsley, garlic, lemon zest and olive oil and blend until combined and the almonds are coarsely chopped. Season with salt flakes to taste.
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2.Transfer dip to a serving bowl and serve with vegetable sticks or corn chips.
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