3.5 ounces (100 g) full-fat cream cheese, at room temperature
¼ cup (56 g/2 oz) unsalted butter, at room temperature
1 ounce (28 g) canned anchovies, drained
1 clove of garlic, crushed
1 tablespoon (3 g/0.1 oz) chopped contemporary parsley
¼ cup (28 g/1 oz) shredded Cheddar cheese
1/3 cup (30 g/1.1 oz) flaked almonds
Cucumber slices, for serving (non-obligatory)
In a meals processor, mix the cream cheese, butter, anchovies, garlic, and
parsley. Pulse till easy. Switch to a bowl and add the Cheddar cheese and
almonds and blend with a spoon. Refrigerate for 20 to half-hour, or till set.
Get pleasure from as a dip with sliced cucumber, or hold refrigerated in an hermetic container
for as much as 1 week.