Dip & Stipp plate
easy
40 mins
40 mins
Ingredients
- 4-5 Eggs
- 1 jar (250 g) Salad cream
- 300 g Skimmed milk yoghurt
- 200 g Cream cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 150 g smoked salmon
- 7-8 TABLESPOONS Lemon juice
- 1 can(s) (314 ml) Tangerines
- 1-2 TABLESPOONS Curry
- 2-3 Garlic cloves
- 2 large ripe avocados
- 2 TABLESPOONS Whipped cream
- 7-10 Tbsp Cayenne pepper
- 5 medium-sized tomatoes
- 3 colourful peppers
- 1 Cucumber
- 1 (approx. 400 g) Celery
- 100 g Gouda cheese and hard cheese (e.g. Comté)
- 200 g Bread chips (e.g. with sesame and garlic)
Directions
- 1
Boil the eggs hard, quench them. Stir salad cream, yoghurt and cream cheese until smooth. Season cream and cut in half
- 2
For the salmon dip, cut salmon into fine strips. Stir under one half of the cream and season to taste with 1-2 tbsp. lemon juice
- 3
For the mandarin curry dip, drain the mandarins and collect the juice. Stir 2 tbsp. juice and curry into the other half of the cream. Fold in the mandarins. Season to taste with salt
- 4
For the avocado dip, peel and chop the garlic. Peel, halve and seed the avocados. Both with
- 5
Puree 6 tablespoons lemon juice and cream. Season to taste with salt and cayenne pepper. Clean and wash the tomatoes. Cut 1 tomato into quarters, remove seeds and dice finely. Fold into the avocado dip
- 6
Clean and wash the vegetables. Cut remaining tomatoes into slices, peppers into strips, cucumber into sticks and celery into pieces. Peel and halve eggs. Dice cheese or cut into coarse sticks. Arrange vegetables, cheese, eggs and bread chips on a plate. Add the dips
Nutrition Facts
490 kcal
12 g
39 g
19 g
More Delicious Recipes
