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Preserved cockle dip



Place cream cheese and half of the Spanish preserved cockles in a food processor or blender and pulse until smooth. Add the lemon juice and season with salt and pepper. Mix in the rest of the cockles. Cover and refrigerated for 30 minutes to allow the flavours to blend. Serve chilled with dippers.



Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Preserved cockle dip. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 122
Energy (kJ): 509
Protein (g): 6.82
Fat (g): 9.54
Carbohydrates (g): 2.07
Fibre (g): 0.02
Iodine (µg): 29.34
Iron (mg): 2.69
Phosphorus (mg): 351.87

Information provided by: The Spanish Nutrition Foundation (FEN)


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