Cream cheese dip with paprika

Name: Cream cheese dip with paprika
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Spring onion; 300 g red peppers; 1 chili pepper; 2 stem(s) Basil; 100 g granular cream cheese (0,8 % fat); 100 g Skimmed milk yoghurt; 1/2 Beet Cress; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 1 washer Whole grain toast; 2 (250 g each) Oranges

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Spring onion
300 g red peppers
1 chili pepper
2 stem(s) Basil
100 g granular cream cheese (0,8 % fat)
100 g Skimmed milk yoghurt
1/2 Beet Cress
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
1 washer Whole grain toast
2 (250 g each) Oranges

Directions

1
Clean and wash the spring onion and bell peppers. Leek onion in fine rings, paprika in pieces for dipping. Wash, clean, seed and finely chop the chilli. Pluck off basil leaves. Except for a few for garnishing, cut into fine strips.
2
Cut cress briefly from the bed. Mix cream cheese, yoghurt, spring onion, chilli and cress. Season to taste with salt and pepper. Cut toast in half, serve with pieces of paprika and dip, garnished with basil. Squeeze oranges and add juice