Three kinds of dips
- 300 g Crème fraîche
- 200 g solid sour cream
- 1 EL honey
- 2 EL Lime juice
- 1 Bund Tarragon
- Salt
- 1 Lime
- 1 red onion
- 50 g celery
- 1 small green pepper
- 350 ml Tomato Ketchup
- 1-2 EL Curry powder
- Pepper
- 1/2 Cucumber
- 200 g double-cream cream cheese
- 250 g
Whole milk yogurt - 1 red chilli pepper
- 20 g Alfalfa sprouts
30 minutes
light
- 1.
- For the tarragon dip: crème fraîche, Mix the sour cream, honey and lime juice together. Wash the tarragon, pat dry, pluck the leaves from the stems and chop finely. Add and fold in. Season with salt. Peel the lime so that the white skin is completely removed. Remove the fillets from between the separating membranes and carefully fold them into the cream
- 2.
- For the curry dip: peel the onion and cut into fine cubes. Clean and wash the celery and cut into fine slices. Halve the peppers, clean, wash, pat dry and cut into fine cubes. Mix the ketchup and curry together. Season with salt and pepper. Fold in the peppers, onions and celery
- 3.
- For the yoghurt chili dip: wash the cucumber, rub dry and grate coarsely. Sprinkle with salt and let steep for 10 minutes. In the meantime, stir together the cream cheese and yogurt. Cut the chilli lengthways, scrape out the seeds and finely chop the pod. Add the chilli to the cream cheese mixture and stir in. Season with salt. Squeeze out the cucumber and fold into the mixture. Sprinkle with alfalfa sprouts
1 person approx:
- 410 kcal
- 1720 kJ
- 8 g protein
- 30 g fat
- 25 g carbohydrates
Leave A Comment