Cheese Spread with Pickles and Nuts

1. 1 Processed cheesepack 200 g ≈ $3.00 40 g
2. 2 Hard cheesepack 200 g ≈ $2.70 40 g
3. 3 Butterpack 180 g ≈ $1.58 15 g
4. 4 Pickled cucumberspack 680 g ≈ $3.20 30 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Walnutspack 150 g ≈ $4.00 10 g
7. 7 Sesame seeds 3 g
8. 8 White pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the hard² cheese on a fine grater, then grate or mash the processed¹ cheese with a fork.

2. Mix both cheeses with softened butter³ and rub into a smooth paste, 3 minutes.

3. Drain the pickles⁴, chop finely, and finely chop the dill⁵.

4. Chop the walnuts⁶ coarsely with a knife.

5. Fold the pickles⁴, dill⁵, and white pepper into the cheese mixture until evenly distributed.

6. Spoon the dip into a bowl, top with nuts and sesame seeds, chill 10 minutes, and serve with bread or crackers.

In short

• In the planner this dish is cooked for two days: reheat on day two.