| 1 x 14 pint tub soured cream | | 2 tbl mayonnaise | | 4 tbl ground almonds | | 2 tbl snipped chives | | 2 oz peeled and grated cucumber | | 1 tbl fresh chopped dill | | salt and freshly ground black pepper |
| | 1. Mix all ingredients well in mixing bowl. | | 2. Chill for 1 hour. | | 3. Turn out into a serving dish and garnish with chive flowers, toasted flaked almonds and dill fronds. | | 4. Serve with a selection of crudite - try to vary the vegetables from those used in the vegetable kebabs . | | Tips: Make sure the mayonnaise contains free-range eggs , or buy the vegan variety |
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