Spicy date dip

1. Peel the garlic cloves and put them into the blender jug along with the dates. With the measuring beaker in place, chop for 6 seconds/speed setting 10. Then use the spatula to scrape down the inside of the blender jug.
2. Put the cream cheese, soured cream, curry powder, 2 teaspoons of salt and ¼ teaspoon of pepper into the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 4. Season again with salt and pepper, and, with the measuring beaker in place, mix again for 10 seconds/speed setting 3.

TIPS

The dip will keep in a sealed container in the refrigerator for about a week.

It goes particularly well with flatbreads or pitta breads, but also works as a dip for vegetable crudités such as carrot, cucumber and pepper.

You can make the cream cheese yourself: check out the recipe in our database.

If you want it a little spicier, add some cayenne pepper.