Anti-pasto dip - with photo

[Quirk]

Anti-Pasto Dip:

Ingredients:
Small tub of anti-pasto mix
Spring onion
Handful of parsley
EVOO
Block of Philly cream cheese


Preparation:
Basically, put the whole lot in and whizz it up, speed 4-8, depending on how chunky you want it, for around 7 seconds. I then added a little more olive oil once I had tasted it.

It was delicious on top of little garlic toasts. For the Perth people, I get these and the anti-pasto mix from Charlies Continental Deli in Bayswater/Morley.

This is my first attempt at a recipe and also at posting it. So, please forgive me if I have written or done anything wrong! 


Photos:


Tips/Hints:

[judydawn]

Nice to see your first recipe on the forum Quirk - sounds and looks good, love the bowl. Written up perfectly, easy wasn't it? Now, what's next

[Very Happy Jan]

great job Quirk. You've set the bar now so as JD asked - whats next??

[Thermomixer]

Good work Quirk.  Great basis for lots of dips. ta 

[gertbysea]

Too easy. clever you.

Gretchen

[achookwoman]

Quirk,  love the recipe.   What a brave person you are,  photo and all.  Go for it with your TMX, you will love it.

[Quirk]

Thanks everyone 
Just loving this machine, so is the rest of the family!

[isi]

Hi Quirk

Could you explain me what  EVOO is !!!???

Thank you
isi

[Very Happy Jan]

hi Isi, Glad you are back. EVOO is Extra Virgin Olive Oil.

[isi]

Ohhhhhhhhhh So Easy
Thank you
 

[cookie1]

I love the coloour of the dip. Thanks for the tip on where to purchase the anti-pasto mix. I used to go to a place on Great Northern Highway just outside Midland.  I'm not sure if they are still there or not. They had lovely things.