Name: Almond Dip with Cheese and Cream
Prep time: 40 min
Cook time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 tablespoons olive oil, for the caramelized onion; 1 1/2 cups onion, in strips for the caramelized onion; 1 tablespoon balsamic vinegar, for the caramelized onion; 1 tablespoon mustard, for the caramelized onion; salt, for the caramelized onion; pepper, for the caramelized onion; 2 cups cream cheese, in cubes; 1/2 cups clotted cream; 1/2 cups requesón; 1 cup chistorra, golden, in cubes; 1/2 cups celery, finely chopped; 1/4 cups black olives, in slices; 1 tablespoon chile flakes; 1 tablespoon chives, finely chopped; 1/4 cups parsley, finely chopped; 1 tablespoon lime zest; salt, for the dip; pepper, for the dip; almonds, for decoration; parsley, for decoration; wholegrain crackers, for accompaniment

Preparation

20 mins

Low

For the caramelized onion, cook the onion in a small pot with hot oil over low heat, stirring constantly, until it begins to take on a brown color. Incorporate the balsamic vinegar and let cook for a few more minutes. Add the mustard and season with salt and pepper; mix and set aside. Soften the cream cheese in a bowl together with the cream and ricotta. Add the chorizo, caramelized onion, celery, black olive, chili flakes, green onion, parsley, and lemon zest; season with salt and pepper, mix until completely incorporated.