Two kinds of cream cheese dips

Name: Two kinds of cream cheese dips
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 100 g Cucumber; 8 Radishes; 4 (125 g each) Cup of creamy grainy cream cheese preparation (Philadelphia); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 1/2 TEASPOON Cream horseradish; 30 g smoked salmon; 7-10 Tbsp Chervil and lemon; 200 g Strawberries; 1 TEASPOON Vanillin sugar; 1 TABLESPOON Sugar; 2 TABLESPOONS Crunchy muesli; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

100 g Cucumber
8 Radishes
4 (125 g each) Cup of creamy grainy cream cheese preparation (Philadelphia)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
1/2 TEASPOON Cream horseradish
30 g smoked salmon
7-10 Tbsp Chervil and lemon
200 g Strawberries
1 TEASPOON Vanillin sugar
1 TABLESPOON Sugar
2 TABLESPOONS Crunchy muesli
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil
7-10 Tbsp Mint

Directions

1
Clean and wash the cucumber and radishes. Dice cucumber finely, cut radishes into tender strips. Mix 250 g cream cheese and prepared vegetables. With salt, pepper, lemons
2
Cut salmon into strips and fold in. Serve garnished with chervil and lemon. For the second dip, wash and clean the strawberries and cut into small pieces. Mix with vanillin sugar and let stand for a while.
3
Melt the sugar in a pan until golden brown. Add the muesli, stir, spread on aluminium foil coated with oil and chop coarsely. Mix 250 g cream cheese, strawberries and muesli. Serve decorated with mint.