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🍽️ Avocado Dip and Cold Cucumber Yogurt

227 kcal · 30 min · 4 servings

Ingredients

• 1 ripe avocado
• 1 tbsp mayonnaise
• 1 tbsp crème fraîche
• 1 tbsp lemon juice
• 1 pinch sugar
• Tabasco
• salt
• pepper (from the mill)
• 1 small cucumber
• salt
• pepper
• 200 g yogurt
• 150 g quark
• 1 tsp olive oil
• 3 garlic cloves

Instructions

1. 1. Cut the avocado in half lengthwise.
2. 2. Carefully remove the pit.
3. 3. Scoop the flesh out of the skin with a spoon.
4. 4. Place the flesh into a bowl.
5. 5. Add the lemon juice.
6. 6. Mash the avocado into a paste with a fork.
7. 7. Stir in the mayonnaise.
8. 8. Stir in the crème fraîche.
9. 9. Season the mixture with Tabasco.
10. 10. Season with salt.
11. 11. Season with pepper.
12. 12. Peel the cucumber.
13. 13. Grate the cucumber finely.
14. 14. Squeeze the juice out of the grated cucumber.
15. 15. Peel the garlic.
16. 16. Press the garlic into the cucumber mixture.
17. 17. Place the yogurt into a separate bowl.
18. 18. Add the quark.
19. 19. Add the olive oil.
20. 20. Stir the yogurt mixture until creamy.
21. 21. Add the prepared cucumber-garlic mixture to the yogurt cream.
22. 22. Season with about half a teaspoon of salt.
23. 23. Season with some pepper.
24. 24. Stir everything vigorously.
25. 25. Place both dips in the refrigerator for at least 30 minutes.
26. 26. Let the dips infuse well before serving.

Nutrition per serving

• kcal: 227
• Protein: 8 g · Fett/Fat: 17 g · Carbs: 10 g