Dips made from parsley butter and cashew cream

  • Simple
  • Vegetarian

The perfect cheese dip

Mascarpone ideal for making delicious dips like this mascarpone recipegoes really well with this. The little bowls in which the dips are served guarantee that the whole combination remains stable and nothing runs out. This recipe is also superb for barbecues! You can simply spread the dips over the meat or dunk delicious bread in them. The taste of the parsley butter in particular goes extremely well with fish or meat.”

About the chef

Preparation

  1. Beat the GOLDSTEIG Butter with a hand mixer until fluffy.
  2. Wash the parsley, chop it up fine and crush it into a fine puree using a pestle and mortar. Add the parsley puree to the GOLDSTEIG Butter and mix. Season the parsley butter with salt and pepper.
  3. Place the cashew kernels in the vegetable stock and blend into a puree in a mixing jar using a hand blender. Mix GOLDSTEIG Mascarpone, and GOLDSTEIG Ricotta, with the cashew nut mix.
  4. Season the dip with salt, pepper and lemon zest.

Ingredients

For the parsley butter:

For the cashew cream:

Recipe download

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