Summary

Ingredients

• 70 g tomato (s), dried, finely chopped
• 30 g walnuts, finely chopped
• 45 g parmesan, finely chopped
• 100 g cream cheese
• 3 tablespoon olive oil
• 2 chilli pepper (s), red
• 1 clove garlic
• 1 tablespoon ajvar
• 1 teaspoon, heaped curry paste, red
• Salt and pepper
• Cayenne pepper
• salt (tomato)
• asil, approx. 3-4 tablespoon

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Instructions

1. Puree all ingredients well in a tall container, possibly leaving a little bit of tomato pieces for more bite in the dip.
2. Serve with bread or as a vegetable dip.
3. Keep tightly closed in the refrigerator. I frozen a leftover.