Two dips
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
1
- 4 TABLESPOONS Mayonnaise
- 7-10 Tbsp 150 g
- 7-10 Tbsp Whole milk yoghurt
- 2 Garlic cloves
- 1 TEASPOON pickled green
- 7-10 Tbsp Pepper
- some stem(s) Lemon balm
- 7-10 Tbsp grated from 1 bowl
- 7-10 Tbsp untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 Spring onions
- 1 package (370 g) piecemeal
- 7-10 Tbsp Tomatoes with mushrooms
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Tabasco
Directions
- 1
Mix mayonnaise and yoghurt. Peel garlic and press it through the garlic press. Drain the peppercorns and crush them slightly. Wash lemon balm and cut into strips. Add garlic, peppercorns, lemon peel and lemon balm to the yoghurt cream and season with salt and pepper. For the tomato sauce, clean and wash spring onions and cut into fine rings. Mix tomato puree and spring onions and season with chilli powder, cayenne pepper and Tabasco
- 2
About 660 kJ/ 160 kcal
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