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The band arrives at sound-check in the Alter Wartesaal (Cologne) around 4pm. A beautiful spread of meats, bread, salads and cheese awaits us. But the shining star is this delicious dip, given to us by tonight’s chef and dj, Mario (pictured below). Mario calls it the “best dip of all times” and he happily Shares the recipe.
Best Dip of All Times
Sun dried tomates — about 50 grams
Walnuts — about 50 grams
Cottage Cheese — 1 package, about 125 grams
Feta Cheese — 1 package, about 125 grams
Garlic — 2 or 3 cloves (maybe more)
Cream — about 100 ml or 1 small package
Just mix all the stuff together till its creamy (maybe a blender would help). I haven’t tested the recipe, so the portions may be a little off. I dipped bread in this stuff, but I am sure it would be good with anything. I know it sounds a little wierd, but it is really good (This dip constituted the majority of my food intake today).
Mario also made some Olive tapenade, that went great with this dip. He used 150 grams of olives, a big spoonful of capers, a couple cloves of garlic, 100g of dried tomatoes, 3 sardelles (which are like sardines, but are somehow different), some chili powder, olive oil and some salt and pepper. He chopped everything fine (it wasn’t creamy; it was chunky).
Sorry to all my American friends for the metric measurements.