Print

Prune and Walnut Dip

Print Recipe

This dip is a true all-rounder, nutty and fruity at the same time. Goes well with vegetable sticks, fresh bread, or falafel.

  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 8 1x
  • Method: import-018
  • Cuisine: R415

Ingredients

Units Scale

1 bunch of spring onions
1 garlic clove
30 g walnut kernels
1 tsp olive oil
3 tbsp tomato purée
100 g Sunsweet prunes
250 g sour cream
salt
pepper

Instructions

  1. Wash and clean the spring onions and cut into fine rings. Peel and finely chop the garlic, then coarsely chop the walnuts.
  2. Heat the olive oil in a small pan and sauté the spring onions (leaving a few to sprinkle over the finished dish), garlic and walnuts. Add the tomato purée and lightly toast for about 2 minutes, stirring all the time. Transfer to a tall mixing beaker and leave to cool.
  3. Roughly chop the prunes, except for one, and add to the mixing beaker with the sour cream. Blend with a hand blender to a fine cream, season with salt and pepper.
  4. Cut the remaining prune into fine strips. Transfer the dip to a bowl and sprinkle with spring onion rings and prune strips.

Notes

MK2

Nutrition

Find it online: https://sunsweet.eu/recipes/r415-prune-and-walnut-dip/