Recipes from the heart, episode 10: Almond dip (Amigdalosalata) with burnt butter & toasted almonds

Описание: Recipes from the heart, episode 10: Almond dip (Amigdalosalata) with burnt butter and toasted flaked almonds

Ingredients
1/2 cup almonds, blanched
1/4 cup extra-virgin olive oil
1/2 medium lemon, juiced
200g Greek yoghurt
1/2 tsp salt
Optional: Small handful dill, finely chopped

To serve:
10g flaked almonds, toasted
10g butter, melted until foamy & nutty

Method
1. Add the blanched almonds and olive oil to a food processor and process until fine in texture.
2. Add the lemon juice, yoghurt and salt and process again until combined and is smooth in texture.
3. Dill can be added to the dip and/or on top as a garnish or not used at all.
4. Melt the butter until it turns slightly brown and smells nutty and forms a layer of foam.
5. Place the dip onto a serving plate, drizzle with the burnt butter, scatter the toasted flaked almonds on top and finish with a little more burnt butter.
6. Serve with crusty bread (koulouri, episode 9).



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