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🍽️ Three fresh dips for raw vegetables

466 kcal · 30 min · 4 servings

Ingredients

• 100 g Skyr
• 150 g sour cream
• 50 g crème fraîche
• 1 tbsp lemon juice
• salt
• pepper (from the mill)
• 0.5 bunch chives
• 250 g plain yogurt
• 0.5 lime
• 1 tbsp finely chopped cilantro
• 1 clove of garlic
• 0.25 tsp turmeric
• 2 tbsp crème fraîche
• 0.5 tsp ground cumin
• 1 small red chili pepper
• salt
• pepper (from the mill)
• 250 ml best olive oil
• salt
• pepper (from the mill)
• 1 sprig fresh rosemary

Instructions

1. 1. Whisk low-fat quark, sour cream, and crème fraîche in a bowl until smooth.
2. 2. Stir in lemon juice.
3. 3. Season the dip with salt and pepper to taste.
4. 4. Wash the chives and shake them dry.
5. 5. Cut the chives into fine rings.
6. 6. Fold the chive rings into the quark dip.
7. 7. Whisk yogurt, turmeric, cumin, and crème fraîche in a second bowl.
8. 8. Peel the garlic clove.
9. 9. Press the garlic directly into the yogurt mixture.
10. 10. Squeeze the lime juice into the bowl.
11. 11. Season the mixture with salt and pepper.
12. 12. Wash the chili pepper.
13. 13. Cut the chili pepper in half lengthwise.
14. 14. Remove the seeds from the chili pepper.
15. 15. Dice the chili pepper finely.
16. 16. Finely chop the coriander greens.
17. 17. Spread the finished yogurt dip onto a plate.
18. 18. Sprinkle the diced chili and coriander greens over the dip.
19. 19. Pour olive oil into a small dish.
20. 20. Season the oil generously with salt.
21. 21. Add freshly ground pepper.
22. 22. Strip the needles from the rosemary sprig.
23. 23. Fold the rosemary needles into the oil.
24. 24. Wash the vegetables and salad greens thoroughly.
25. 25. Cut the vegetables into bite-sized pieces.
26. 26. Serve the fresh vegetables and salad leaves together with the three dips.

Nutrition per serving

• kcal: 466
• Protein: 5 g · Fett/Fat: 48 g · Carbs: 5 g