By: Elna Botes van Schalkwyk
½ bulb of garlic, peeled and finely minced
120 g fake cream cheese
2 celery stalks, finely minced with hard veins removed
½ bunch of fresh coriander leaves, finely minced
½ bunch of rue leaves, finely minced
1 tbsp olive oil
2 tbsps apple cider vinegar
Himalayan salt and cayenne pepper to taste
- Make a creamy paste with the fake cream cheese by pounding it with a little olive oil.
- Blend all the other ingredients then add the cheese to the blender with the rest of the olive oil and the wine vinegar.
- Store in the fridge until you are ready to use it. Leave to stand for 15 minutes if you want to serve it almost immediately. It is best to keep it overnight for best results. Treaty and tasty! Enjoy! ♥