Easy mussel dip
Just throw the following ingredients into your sturdy food processor – my Kenwood made an easy job of it.
(You can click on ingredients to see more related recipes)
|250 g||Cream cheese|
|375 g||Mussels, pottle, drained or 15 cooked mussels (smoked mussels are super, if available)|
|1 tbsp||Lemon juice|
|1 tbsp||Worcestershire sauce|
|½ cup||Fresh parsley|
|1 tsp||Chilli sauce, hot (optional)|
|½ tsp||Salt & freshly ground pepper|
- Process ingredients well and place in an airtight container.
- Refrigerate till ready to serve.
Cook's tip: Serve with crackers, use as a topping on a baked potato or take ½ cup and stir through some freshly cooked pasta shells. This dip will keep for 2 days in the fridge