EatSmarter exclusive recipe
Pepper-Corn Dip
(4 votes)
(4 votes)
Pepper-Corn Dip - A little work, a lot of enjoyment, and easy enough for novice cooks
Health Score:
89 / 100
Difficulty:
very easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
166
calories
Calories
Healthy, because
Even smarter
Nutritional values
The colorful combination of vegetables and cheese in this dish provides a ton of favor, which supports healthy digestion.
If you use chives from your own garden, you can also use the flowers. Simply crumble the purple flower heads with your fingers and add them to the sauce.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 370 mg | (9 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 15 mg |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 ozs Corn (canned, drained weight)
- 2 green Hungarian wax peppers
- ½ bunch Chives
- 4 ozs aged Gouda
- 14 ozs Diced tomatoes (canned)
- salt
- Sambal oelek (or similar hot pepper sauce)
Preparation
Kitchen utensils
1 Sieve, 1 Cutting board, 1 Knife, 1 Box grater, 1 Bowl, 1 Tablespoon
Preparation steps
1.
Rinse corn in a sieve and drain.
2.
Cut wax peppers in half, remove ribs and seeds, rinse, pat dry and dice finely.
3.
Rinse chives, shake dry and cut into thin rings.
4.
Grate the cheese.
5.
Put the tomatoes with their juices in a bowl. Season with salt and sambal oelek.
6.
Fold in drained corn, diced peppers and grated cheese. Top the dip with chives and serve.
