Vegetable sticks with three dips

Vegetable sticks with three dips

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 151 kcal
, Fat: 6 g
, Carbohydrate: 15 g
, Protein: 8 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Curry dip

125g half-fat quark
1 banana (ripe), mashed
1tsp mild curry powder
¼tsp salt

Tomato dip

140g dried tomatoes in oil, drained
1slice toast bread, cut into pieces

Tuna dip

1tin pink tuna in oil (approx. 80 g), drained
125g cream cheese
1tbsp chives, finely chopped
salt to taste

Vegetable sticks

1 cucumber, cut into sticks
1 red pepper, cut into sticks
8 spring carrots
1 kohlrabi, cut into sticks
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Utensils

6 jars, each approx. 300 ml, with lids

How it's done

Curry dip

Mix the quark and banana, season.

Tomato dip

Puree the tomatoes and bread until smooth.

Tuna dip

Mash the tuna with a fork, mix with the cream cheese and chives, season with salt.

Vegetable sticks

Fill 2 jars each with the dips, stand the vegetables in the dips.

Good to know
Tip: Use approx. 300 g of julienne carrots instead of spring carrots.

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