Dips
Blue cheese and walnut kefir dip
INGREDIENTS:
1 cups MO’s Kefir
2 tablespoons blue cheese, crumbled
¼ cup walnuts, toasted and finely chopped
Sea salt and freshly ground black pepper to taste
INSTRUCTIONS:
Combine all the ingredients and mix well in a blender.
Cover and refrigerate for several hours prior to serving to allow the flavours to meld.
Use as a spread OR serve as with crackers.
Sundried tomato, basil and peanut dip
INGREDIENTS:
1 cups MO’s Kefir
¼ cup peanuts, toasted and chopped
¼ cup sun-dried tomatoes, chopped
¼ cup basil leaves, chopped
¼ cup onions, sliced
1 garlic clove, grated
Sea salt to taste
INSTRUCTIONS:
Add a teaspoon of oil in a small pan. Sauté the onions on medium heat for 4 to 5 minutes and set aside to cool.
Combine all ingredients together. Mix well in a blender.
Cover and refrigerate for several hours prior to serving.
Use as a spread OR serve with potato chips.
Kefir Garlic Dill Dip
INGREDIENTS:
1 cups MO’s Kefir
¼ cup cashew nuts
2 Tablespoon dill, minced
1 garlic clove, minced
½ lemon, Juiced
½ teaspoon sea salt
pinch of freshly ground black pepper
INSTRUCTIONS:
Combine all ingredients together. Mix well in a blender.
Cover and refrigerate for several hours prior to serving.
Serve with crackers or veggie sticks.
CHEF NACHIKET OF CELLAR DOOR HOSPITALITY: KEFIR, WALNUT & SUNDRIED TOMATO DIP
Kefir Chilli Garlic Peanut Dip
INGREDIENTS:
1 cups MO’s Kefir
1/2 cup unsalted peanuts
!/2 cup onions, chopped
2 garlic clove, minced
1 large dried red chilli, deseeded and chopped
¼ teaspoon cumin powder
¼ teaspoon coriander powder
¼ teaspoon cinnamon powder
½ teaspoon sea salt
pinch of freshly ground black pepper
INSTRUCTIONS:
Combine all ingredients together. Mix well in a blender.
Cover and refrigerate for several hours prior to serving.
Serve with crackers or veggie sticks.