Pumpkin and Yogurt Dip with Hazelnuts and Anchovy Oil - Chef Sabrina Mancin

Pumpkin and Yogurt Dip with Hazelnuts and Anchovy Oil

I know, it’s an unusual combination which should not go together but believe me, the flavors compliment each other so well, it is hard to stop eating it! Check out my Instagram for a quick video on the procedure.

INGREDIENTS

• 200g = 7oz Full fat or 2% Greek yogurt
• (½ can) = 213g = 7.5oz Pumpkin puree (or butternut squash)
• 1cup extra virgin olive oil
• 2 garlic cloves
• 3-4 preserved anchovies (canned or jarred but good quality!)
• ½ cup whole hazelnuts or pumpkin seeds

PROCEDURE

Dip-with-fennel

Serve with crudité and toasted thin slices of bread or pita chips. I hope this becomes your new appetizer for the Holidays!

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