West Coast Dip
100 servings
- For the dip
- 150 g finely chopped red onion
- 200 g fresh dill
- 4 kg Stockeld Creamy Spread
- 400 g red seaweed caviar
- ½ tbsp white pepper
- ½ dl squeezed lemon
- 2 tbsp cold pressed rapeseed oil
- Finely chop the dill and red onion. Mix together with Stockeld spread and seaweed caviar.
- Season with white pepper and lemon and salt. Keep cold until serving.
