Three types of dips

Name: Three types of dips
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 300 g Fresh cream; 200 g clotted cream; 1 TABLESPOON Honey; 2 TABLESPOONS Lime juice; 1 collar Tarragon; 7-10 Tbsp Salt; 1 Lime; 1 red onion; 50 g Celery; 1 small green pepper; 350 ml Tomato Ketchup; 1-2 TABLESPOONS Curry Powder; 7-10 Tbsp Pepper; 1/2 Cucumber; 200 g Double cream cream cheese; 250 g Whole milk yoghurt; 1 red chilli pepper; 20 g Alfalfa sprouts

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

300 g Fresh cream
200 g clotted cream
1 TABLESPOON Honey
2 TABLESPOONS Lime juice
1 collar Tarragon
7-10 Tbsp Salt
1 Lime
1 red onion
50 g Celery
1 small green pepper
350 ml Tomato Ketchup
1-2 TABLESPOONS Curry Powder
7-10 Tbsp Pepper
1/2 Cucumber
200 g Double cream cream cheese
250 g Whole milk yoghurt
1 red chilli pepper
20 g Alfalfa sprouts

Directions

1
For the tarragon dip: Mix crème fraîche, sour cream, honey and lime juice. Wash tarragon, dab dry, pluck leaves from the stalks and chop finely. Add and fold in. Season with salt. Peel lime so that the white skin is completely removed. Remove the fillets between the parting skins and carefully fold them into the cream
2
For the curry dip: Peel the onion and cut into fine cubes. Clean and wash the celery and cut it into fine slices. Halve, clean, wash and dab dry the bell peppers and cut them into fine cubes. Mix ketchup and curry. Season with salt and pepper. Fold in paprika, onion and celery
3
For the yoghurt-chilli dip: Wash the cucumber, rub dry and grate roughly. Sprinkle with salt and let it stand for 10 minutes. In the meantime mix cream cheese and yoghurt. Cut the chilli lengthwise, scrape out the seeds and finely chop the pod. Add chilli to the cream cheese mixture and stir in. Season with salt. Squeeze the cucumber and fold into the mixture. Sprinkle with alfalfa sprouts