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Best Dip of All Times


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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.


2 Responses to “Best Dip of All Times”


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    Patrick
    Says:

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    Apart from spending a lot of time on expanding and archiving what has to be called Germany’s biggest New Jack Swing record collection, Mario also serves a mighty tasty Kartoffelsalat (potatoe salad). Remember the final scene of Indiana Jones III, where Jesus’ wooden mug stole the show from all these fancy golden sports trophies? Well, Mario’s Kartoffelsalat is THAT wooden mug. True excellency always shows when the maestro works with just a few ingredients.

    Cheers, Patrick


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    Kitten
    Says:

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    I tried making the dip, but I used a paste I made of roasted garlic instead of raw. It was sooooo good! I could live off that stuff. Seriously.

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