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🍽️ Creamy Cheese Dip with Arugula and Nuts

926 kcal · 30 min · 4 servings

Ingredients

• 6 black olives (pitted)
• 50 g walnut kernels
• 2 handfuls arugula (approx. 50 g)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 100 g feta cheese
• 1 tbsp grated parmesan
• salt
• pepper (from the mill)

Instructions

1. 1. Take the olives out of the jar and chop them roughly into small pieces.
2. 2. Take half of the walnuts and chop them roughly as well.
3. 3. Put the remaining, unchopped half of the walnuts into the blender.
4. 4. Rinse the arugula (curly cress) under running water.
5. 5. Remove the tough, fibrous stems from the arugula.
6. 6. Dry the arugula thoroughly, for example in a salad spinner.
7. 7. Add the dry arugula, the oil, the lemon juice, and the ball of sheep's milk cheese into the blender.
8. 8. Blend all ingredients in the mixer until a fine, smooth cream is formed.
9. 9. Stir in the grated parmesan, the roughly chopped walnuts, and the chopped olives into the cream.
10. 10. Season the cream to taste with salt and pepper at the end.

Nutrition per serving

• kcal: 926
• Protein: 29 g · Fett/Fat: 87 g · Carbs: 6 g