Crème fraîche and mayonnaise form the basis, olives with almond kernels provide a surprising crackling effect
COOK TIME 15 mins
TOTAL TIME 15 mins
Ingredients
Servings:12
1 collar Parsley
125 g green olives stuffed with almonds
200 g Mayonnaise
150 g Fresh cream
2 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper
1 pinch(es) Sugar
Directions
1
Wash and finely chop 1 bunch of parsley. Coarsely chop 125 g green olives filled with almonds. Mix 200 g mayonnaise, 150 g crème fraîche and 2 tablespoons lemon juice. Stir in olives and parsley. Season dip with salt, pepper and 1 pinch of sugar.