Ingredients :
142 ml soured cream
125 g salted peanuts, finely chopped
50 g celery, scrubbed, dried, very finely chopped
2 rounded tbsp yoghurt
2 level tbsp tomato purée
1 garlic clove, peeled and crushed or 50 g peeled and grated onion
salt and pepper to taste
Serves about 8
A super dip for small chipolata sausages and large, peeled shrimps.
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