Cocktail sauce & apricot-almond dip

Name: Cocktail sauce & apricot-almond dip
Cook time: 30 min
Total time: 30 min
Yield: -1
Ingredients: 7-10 Tbsp Cocktail sauce; 4 TABLESPOONS Salad Mayonnaise; 150 g Yoghurt; 1 TABLESPOON Tomato ketchup; 1 TABLESPOON Brandy; 1-2 Garlic cloves; 7-10 Tbsp salt, pepper, sugar; 7-10 Tbsp Apricot and Almond Dip; 1 can(s) (850 ml) Apricots; 1 medium onion; 1 TABLESPOON butter/margarine; 1 TABLESPOON Curry, 2 Tbsp Zucker; 7-10 Tbsp Juice of 1 lemon; 50 g crushed almonds; 7-10 Tbsp salt, white pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: -1

7-10 Tbsp Cocktail sauce
4 TABLESPOONS Salad Mayonnaise
150 g Yoghurt
1 TABLESPOON Tomato ketchup
1 TABLESPOON Brandy
1-2 Garlic cloves
7-10 Tbsp salt, pepper, sugar
7-10 Tbsp Apricot and Almond Dip
1 can(s) (850 ml) Apricots
1 medium onion
1 TABLESPOON butter/margarine
1 TABLESPOON Curry, 2 Tbsp Zucker
7-10 Tbsp Juice of 1 lemon
50 g crushed almonds
7-10 Tbsp salt, white pepper

Directions

1
Mix mayonnaise, yoghurt, ketchup and brandy. Peel garlic and chop finely. Season with salt, pepper and sugar
2
Apricot and almond dip
3
Drain the apricots, collect the juice. Dice half of the apricots (the rest should be added to the raclette)
4
Peel and chop the onion. Fry in hot fat. Sprinkle with curry and sauté briefly. Add apricot cubes, 3-5 tbsp. juice, sugar and lemon juice. Bring everything to the boil and simmer for about 5 minutes while stirring until creamy
5
Roast the almonds in a pan without fat. Add to the sauce. Puree everything briefly. Season with salt and pepper and garnish with apricot cubes