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Ingredientes
- 1 x 1/4 pint tub soured cream
- 2 Tbsp. mayonnaise
- 4 Tbsp. grnd almonds
- 2 Tbsp. snipped chives
- 2 ounce peeled and grated cucumber
- 1 Tbsp. fresh minced dill salt and freshly grnd black pepper
Direcciones
- 1. Mix all ingredients well in mixing bowl.
- 2. Refrigeratefor 1 hour.
- 3. Turn out into a serving dish and garnish with chive flowers, toasted flaked almonds and dill fronds.
- 4. Serve with a selection of crudite - try to vary the vegetables from those used in the vegetable kebabs.
- Tips: Make sure the mayonnaise contains free-range Large eggs, or possibly buy the vegan variety
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 92 | 83% |
| Total Fat 10.42g | 13% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 60mg | 3% |
| Potassium 108mg | 3% |
| Total Carbs 3.2g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.39g | 0% |
| Protein 1.74g | 3% |
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