Recipe - Almond And Herb Dip

1 One fourth pint tub soured cream
2 tablespoon Mayonnaise
4 tablespoon Ground almonds
2 tablespoon Snipped chives
2 ounce Peeled and grated cucumber
1 tablespoon Fresh chopped dill
Salt and freshly ground
black pepper

1. Mix all ingredients well in mixing bowl.

2. Chill for 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 crudit‚ try to vary the vegetables from
those used in the vegetable kebabs.

Tips: Make sure the mayonnaise contains freerange eggs, or buy the
vegan variety

Converted by MC_Buster.

Converted by MM_Buster v2.0l.