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CHEFBOYARMED
Bread dips
Dips for bread.
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Ingredients
Directions
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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.
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Grate the yellow skin of the lemon and press 1 half. Season the seasoning oil with the lemon zest, juice and sea salt.
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Heat a skillet without oil or butter and toast the hazelnuts for 2 minutes. Allow to cool on a plate. Heel coarse.
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Stir in the mascarpone with the water and stir in the za'atar. Drizzle with oil, sprinkle with the hazelnuts and pepper.
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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.
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Grate the green skin of the lime above and press 1 half above it. Season with pepper and salt.
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Nutrition
215Calories
Sodium10% DV235mg
Fat34% DV22g
Protein2% DV1g
Carbs1% DV2g
Fiber4% DV1g
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