Bread dips

Name: bread dips
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 15 g fresh fresh mint; 2 tl dried tarragon; 90 ml mild olive oil; 1 lemon; 2 tl freshly ground sea salt; 1 el hazelnuts; 4 el mascarpone; 1 el tap water; 1 el za'atar spice mix; 1 ready to eat avocado; 1 el lemon mayonnaise; 1 lime

Dips for bread.

Ingredients

Directions

Remove the leaves of fresh mint from the twigs. Put in a high cup with the tarragon and oil and puree with the hand blender.
Grate the yellow skin of the lemon and press 1 half. Season the seasoning oil with the lemon zest, juice and sea salt.
Heat a skillet without oil or butter and toast the hazelnuts for 2 minutes. Allow to cool on a plate. Heel coarse.
Stir in the mascarpone with the water and stir in the za'atar. Drizzle with oil, sprinkle with the hazelnuts and pepper.
Cut the avocado half in half. Remove the kernel and scoop out the flesh from the peel. Mix with the lemon mayonnaise and puree with the hand blender.
Grate the green skin of the lime above and press 1 half above it. Season with pepper and salt.