The great thing about having a Thermie (or three) is that I never, EVER buy a dip. And why would I? With an abundant herb garden but a step from my kitchen door and a tin of tuna in my pantry, cream cheese always in the fridge; I am armed, dippy and dangerous! I served this with oven toasted olive ciabatta, crostini if you will. Easy, delicious and I believe it was met with great excitement on the day...
- Handful fresh herbs of choice
- 95 g tinned tuna
- 2 cloves of garlic
- 2 spring onions/ shallots
- 250 g cream cheese
- 1 tsp Pink Salt Flakes pink salt flakes BUY
- 1 tsp za'atar (optional)
- Cobram Estate Extra Virgin Olive Oil Good drizzle EVOO BUY
Place herbs and garlic into Thermo bowl and chop 3 sec/speed 7.
Add remaining ingredients except za’atar and EVOO and blend, 20 sec/speed 7 stopping to scrape down sides of bowl as needed.
Place into a serving dish and sprinkle with za’atar and drizzle with EVOO to taste.
With toasted ciabatta, crostini, crackers, fresh rolls, Turkish flat breads…the list goes on. Great with veggies as well.