Creamy apero dip with Lingonberry Confit, Pecans and Rosemary
1 tablespoon dried lingonberries
150g cream cheese
A few sprigs of fresh rosemary
2 tablespoons Callas Lingonberry Confit
A drizzle of honey
A handful of chopped pecans
Take a nice bowl, add the cream cheese and stir it loose.
2. Afterwards, spread the Callas Lingonberry Confit over the cream, along with the dried lingonberries and chopped pecans.
3. Chop the rosemary and spread over the dip. Keep 1 sprig aside as a finishing touch at the end.
4. Finish with a drizzle of honey.
Serve with a toast or grissini.