Dip panel \"Mexico\"

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 2 small tomatoes
  • 8-10 Tbsp Tomato-Chili-Sauce (a. d. bottle)
  • 1 small onion
  • 1 small ripe avocado
  • 1 TABLESPOON Lemon juice or vinegar
  • 3 tablespoons (75 g) Spread or
  • 7-10 Tbsp Cream cheese
  • 7-10 Tbsp salt, cayenne pepper
  • 1 pinch Sugar
  • 2-3 medium-sized carrots
  • 2 Peppers
  • 75-100 g Taco-Chips

Directions

  1. 1

    Clean, wash, possibly seed and finely dice the tomatoes. Mix with the chilli sauce

  2. 2

    Peel and finely chop the onion. Halve the avocado and remove the core. Remove the flesh with a spoon. Crush with a fork and sprinkle with lemon juice

  3. 3

    Stir bread spread or cream cheese until smooth. Mix with avocado puree and onion. Season to taste with salt, cayenne pepper and sugar. Peel the carrots and clean the peppers. Wash both and cut into strips. Serve with taco chips. Serve with dips

  4. 4

    - Also great for the party buffet: simply triple the amount of dip and also cucumber, celery

  5. 5

    or radishes to it

  6. 6

    - Crackers are also suitable instead of taco chips

Nutrition Facts

KCAL
260 kcal
CARBS
19 g
FATS
17 g
PROTEINS
5 g