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🍽️ Crunchy raw vegetable platter with creamy cream cheese dip

171 kcal · 30 min · 4 servings

Ingredients

• 100 g cherry tomatoes
• 8 mushrooms
• 1 tbsp lemon juice
• 1 head chicory
• 1 bunch celery
• 1 yellow bell pepper
• 1 carrot
• 1 zucchini
• 2 onions
• 1 tsp butter
• 1 tsp curry
• 2 apples
• 1 tbsp lemon juice
• 200 g cream cheese
• 80 ml milk
• salt
• pepper
• 2 tbsp chive rings

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Gently pat the tomatoes dry with a clean kitchen towel.
3. 3. Clean the mushrooms of dirt and remove the stem bases if necessary.
4. 4. Cut the mushrooms into four equal pieces.
5. 5. Drizzle the mushroom pieces immediately with some lemon juice to prevent them from browning.
6. 6. Wash the chicory under running water.
7. 7. Carefully separate the chicory leaves from each other one by one.
8. 8. Clean the celery and remove any fibrous remnants.
9. 9. Cut the celery into small, bite-sized pieces.
10. 10. Cut the peppers in half lengthwise.
11. 11. Remove the white core and seeds from the pepper.
12. 12. Rinse the deseeded pepper halves briefly.
13. 13. Cut the peppers into wide, strip-shaped pieces.
14. 14. Wash the zucchini under running water.
15. 15. Cut the zucchini into long, wide strips as well.
16. 16. Peel the onions for the dip completely.
17. 17. Cut the onions into very small, fine cubes.
18. 18. Melt the butter in a small pan over medium heat.
19. 19. Add the onion cubes to the pan and sauté them until translucent.
20. 20. Sprinkle the curry powder over the onions and stir briefly.
21. 21. Peel the apples for the dip.
22. 22. Grate the apples finely using a grater.
23. 23. Drizzle the grated apples with lemon juice.
24. 24. Place the cream cheese in a separate bowl.
25. 25. Add the milk to the cream cheese.
26. 26. Add the sautéed onions to the cream cheese and milk mixture.
27. 27. Add the grated apples to the bowl.
28. 28. Season the dip mixture with salt to taste.
29. 29. Season the dip mixture with freshly ground pepper to taste.
30. 30. Finely chop the chives.
31. 31. Stir the chopped chives into the finished dip.
32. 32. Arrange all prepared raw vegetable pieces neatly on a plate.
33. 33. Place the dip on the table alongside the vegetables.
34. 34. Serve the dish immediately.

Nutrition per serving

• kcal: 171
• Protein: 7 g · Fett/Fat: 9 g · Carbs: 14 g