West Coast Dip

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.

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