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🍽️ Herb Cream Cheese Dip with Vegetable Sticks

248 kcal · 30 min · 4 servings

Ingredients

• Emmental cheese block 100 g
• chives, fresh 20 g
• dill, fresh 10 g
• parsley, fresh 15 g
• fresh cheese, plain 200 g
• milk 100 ml
• sea salt pinch
• pepper, mixed pinch
• carrots 3 pcs.
• pepper, red 1 pcs.
• pepper, yellow 1 pcs.
• cucumbers 1 pcs.

Instructions

1. 1. Cut the Emmental cheese into small cubes.
2. 2. Wash the chives, dill, and parsley.
3. 3. Shake the herbs dry.
4. 4. Finely chop the herbs.
5. 5. Place the cream cheese portion into a bowl.
6. 6. Add the milk.
7. 7. Season with a pinch of salt.
8. 8. Season with a pinch of pepper.
9. 9. Mix the cream cheese mixture well.
10. 10. Stir in the chopped herbs.
11. 11. Stir in the cheese cubes.
12. 12. Season the dip strongly with salt and pepper to taste.
13. 13. Wash the carrots.
14. 14. Wash the bell peppers.
15. 15. Wash the cucumber.
16. 16. Peel the carrots.
17. 17. Remove the ends of the carrots.
18. 18. Cut the carrots lengthwise into halves or quarters, depending on their size.
19. 19. Remove the stem and seeds from the bell pepper.
20. 20. Remove the ends of the cucumber.
21. 21. Cut the bell pepper into finger-thick strips.
22. 22. Cut the cucumber into finger-thick strips.
23. 23. Plate the herb cream cheese dip.
24. 24. Add the vegetable sticks.
25. 25. Serve the dip.

Nutrition per serving

• kcal: 248
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 15 g