sour cream

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

200 g Schmand
200 g ripened cream
250 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives
3 TABLESPOONS Beetroot sprouts

Directions

1
Mix sour cream, cream and quark. Season with salt and pepper. Wash the chives, shake dry and cut into small rolls. Stir into the dip. Rinse beetroot sprouts, shake dry and spread on the dip
2
Serve with baked potato

Nutrition Facts

KCAL
280 kcal

CARBS
5 g

FATS
22 g

PROTEINS
11 g

Categories & Tags

Miscellaneousvegetarianvery easySauce