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Categories:Viewed: 53 - Published at: 7 years ago
Ingredients
- 1 tablespoon pine nuts
- 2 stalks basil leaves removed and dinely chopped
- 1 tablespoon prepared pesto
- 16 ounces cream cheese
- 2 1/2 ounces feta cheese
- 1 tablespoon tahini
- 1 tablespoon sesame seeds
- 3 ounces smoked salmon chopped
- 1/2 teaspoon dill weed fresh, chopped
Method
- To make the pesto dip, toast the nuts in a dry frying pan until they are golden brown. Remove, allow to cool a little, then chop finely. Mix the nuts, pesto, basil and a third of the cream cheese together in a bowl.
- To make the greek dip, mix the feta cheese in a bowl with a third of the cream cheese, tahini and sesame seeds and season with black pepper.
- To make the smoked salmon dip, mix the rest of the cream cheese in a bowl with the smoked salmon and dill.
- Use an ice cream scoop to create three balls of dips and serve in separate bowls.
