skinnymixer's Spicy Balsamic Dip
- 2 cloves garlic peeled
- 3 cm ginger peeled, diced
- 2 spring onions white part only, roughly chopped
- 2 large red chillis tops removed, roughly chopped
- 1 bunch italian parsley stalks removed
- 75 g balsamic vinegar
- olive oil to cover
Add garlic and ginger to mixer bowl, chop 3 sec/speed 6/MC on.
Add spring onion and chili to mixer bowl, chop 3 sec/speed 6/MC on.
Scrape bowl down, add parsley 5 sec/speed 6/MC on.
Scrape bowl down, add enough olive oil to cover mixture and balsamic vinegar, mix 5 sec/speed 3/reverse/MC on.
You can reduce the heat by adding one chili with the seeds removed.
Top dip up with fresh vinegar and olive oil when serving.
Stir through fresh made butter, steamed vegetables or on meat for a delicious, fresh sauce.
Nutritional Info - calculated with 100 g or 3.5 oz olive oil
Use your sharp blade for this recipe.
At step 3 chop for 1-2 seconds longer if required.
Serving: 25g | Calories: 71kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 7.5g | Saturated Fat: 1.2g | Sodium: 3mg | Sugar: 0.3g