The healthy alternative to chips and flips? Crunchy vegetable sticks: cucumbers, tomatoes, peppers!
Photo: RFF
- guacamole
- Tuna Dip
- Berry chutney and saté skewers
- Olive fresh goat cheese dip
The right companion? Delicious dips - four delicious recipes.
Homemade dips taste better than the finished products from the supermarket! They know what's inside and can refine them at will. Most dips are made on a yoghurt or quark basis. They are healthier and have less calories: The easy alternative to heavy sauces. Also tasty: a salsa. A Mexican classic based on vegetables.
Not just for dipping a pleasure! The spicy sauces may not be missing on any buffet. They refine bland dishes, belong in every picnic basket and are a welcome change from the classic cheese bread.
It does not have to be boring! Mediterranean or Oriental, Mexican or classic - our dips taste four times different and four times delicious.
guacamole
Ingredients (4 people)
1 spring onion, 1/2 pot of coriander, 1 chili pepper, 1 clove of garlic, 1 ripe avocado, 100 g double-cream cheese, salt
preparation
1. Clean and wash the spring onion and cut into fine rings. Wash Korinader, shake dry and, except for garnish, chop. Wash chili, clean and cut into fine rings. Peel garlic and squeeze through a garlic press.
2. Halve the avocado, remove the core. Remove the pulp from the peel with a spoon. Finely crush the avocado with a fork. Stir cream cheese, avocado and spring onion. Season with salt, garlic, cilantro and chili. Arrange in a bowl and garnish with coriander. To taste Grissini.
Guacamole tastes great with taccos, quesadillas and roasted flatbread. Delicious recipe ideas are available here.
Tuna Dip
Ingredients (4 people)
1 red onion, 6 stalks of parsley, 1 tin (185 g) tuna in its own juice, 100 g sour cream, 1-2 tablespoons lemon juice, salt, pepper, cumin
preparation
1. Peel the onion and cut into fine cubes. Wash the parsley, shake it dry, pluck the leaves from the stems and finely chop.
2. Pour the tuna into a fine sieve and drain. Finely chop the sour cream, lemon juice and tuna with the blender. Stir in the onion cube and parsley. Season with salt, pepper and cumin. To taste vegetable sticks.
Berry chutney and saté skewers
Ingredients (4 people)
3 shallots, 2 tbsp sunflower oil, 1 tbsp. Mustard seeds, 2 tbsp balsamic vinegar, 2 tbsp honey, 150 g deep-frozen mixed berries, salt, 200 g chicken fillet, pepper, 8 kebab skewers
preparation
1. Peel the shallots and finely dice. Heat 1 tbsp oil in a saucepan. Add mustard seeds. Sauté the shallots in glass for about 4 minutes. Deglaze with vinegar and sweeten honey.
2. Add fruits, sauté briefly and season with salt. Remove the pot from the heat and leave for at least 30 minutes.
3. Wash meat, pat dry and season with salt and pepper. Cut the fillet lengthwise into 8 thin slices. Put meat slices on shashlik skewers. Heat 1 tablespoon of oil in a pan and fry meat skewers in portions for about 4 minutes each.
Olive fresh goat cheese dip
Ingredients (4 people)
40 g of dried tomatoes in oil, 40 g of pitted green olives, 6 stems of thyme, 150 g of goat cream cheese, 4 tablespoons of whole milk yoghurt, pepper
preparation
1. Drain the tomatoes and olives well, finely chop. Wash the thyme, shake it dry, pluck the leaves from the stems and chop.
2. Stir cheese and yoghurt until smooth. Stir in tomatoes, olives and thyme, except for sprinkling. Season with pepper.
