Dip with Sun-dried Tomatoes and Pine Nuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g pine nuts, approx.
- 150 g cream cheese
- 75 g yourt, Greek
- 50 g crème fraîche, approx.
- 40 g tomato (s), dried in oil, approx.
- 1 tablespoon thyme leaves, chopped
- salt
- 1 clove garlic
- 1 teaspoon honey
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts in a pan until golden yellow. Let cool on a plate and roughly chop. Leave some seeds whole for sprinkling. Chop the thyme leaves.
- Put the tomatoes in a tall container with a little yoghurt. Squeeze the garlic and puree everything with the magic wand until smooth.
- Mix the cream cheese with the rest of the yoghurt and the crème fraîche until smooth. Mix in the remaining ingredients, except for the whole pine nuts, and let them steep in the refrigerator. Careful with the salt, the tomatoes bring some flavor.
- Stir before serving, season to taste and sprinkle with the pine nuts that have been set aside.
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