Nutsedge and ginger dip

Дип с чуфа и джинджифил2 682x1024 Nutsedge and ginger dip

Nutsedge and ginger dip


65 g nutsedge (raw or freshly roasted)*
1 chunk of fresh ginger
1 clove of garlic
150 g of cheese spread
Salt and pepper
5-6 fresh flat mint leaves
2-3 tablespoons of olive oil

*May be replaced by hazelnuts or almonds


Finely grind the nutsedge in a coffee mill or grinder. For a stronger flavor, it can be dry roasted in a pan or in the oven.

Whip the cream cheese until smooth with some olive oil. Season with crushed garlic and ginger (crushed with a garlic press), salt, pepper and chopped mint. Finally, thicken the dip with the nutsedge flour.

Refrigerate the dip for a while and serve with toasted bread or vegetable sticks.

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