Three types of dips with vegetable sticks

Name: Three types of dips with vegetable sticks
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 cucumber, 125 g quark; 50 g Sheep or feta cheese; 1 Garlic clove; 7-10 Tbsp salt, white pepper; 1/2 (approx. 20 g) Gherkin; 75 g Fresh cream; 1 TABLESPOON Salad cream; 1-2 TEASPOONS Horseradish (glass); 1 TABLESPOON eingel. green pepper; 1/2 red chilli pepper; 1/2 can(s) (425 ml) Apricots; 50 g Double cream cream cheese; 15 g dried. Tomatoes in oil; 1 TABLESPOON Sesame; 200 g carrots, 1 yellow bell pepper; 1 small perennial celery

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 cucumber, 125 g quark
50 g Sheep or feta cheese
1 Garlic clove
7-10 Tbsp salt, white pepper
1/2 (approx. 20 g) Gherkin
75 g Fresh cream
1 TABLESPOON Salad cream
1-2 TEASPOONS Horseradish (glass)
1 TABLESPOON eingel. green pepper
1/2 red chilli pepper
1/2 can(s) (425 ml) Apricots
50 g Double cream cream cheese
15 g dried. Tomatoes in oil
1 TABLESPOON Sesame
200 g carrots, 1 yellow bell pepper
1 small perennial celery

Directions

1
Pecorino dip: Wash cucumber. Grate 1/3 coarsely, squeeze out a little. Mix with curd and feta cheese. Peel, chop and stir in the garlic. Season to taste
2
Pepper dip: Finely dice the gherkin. Mix crème fraîche, salad cream and horseradish. Add cucumber and green pepper, season to taste
3
Apricot dip: Wash, seed and chop the chilli. Apricot halves, mash cheese and chili. Cut tomatoes into fine strips. Roast sesame seeds. Stir in, season
4
Peel or clean and wash the vegetables. Cut into sticks, also the rest of the cucumber. Bake the tortillas one after the other in a hot pan without fat, turning them over for 2-3 minutes and cut them into quarters. Arrange everything as you like