Potatoes with Assorted Dips

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Potatoes with Assorted Dips
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
750
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories750 kcal(36 %)
Protein36.2 g(37 %)
Fat47 g(41 %)
Carbohydrates43 g(29 %)

Ingredients

for
4
For the tomato basil quark dip
500 grams Quark (20% fat)
salt
peppers
2 tomatoes
fresh Basil
For the Roquefort Dip
100 grams Roquefort cheese
100 grams Double cream cheese (60-75% fat)
250 grams Greek yogurt
salt
peppers
1 small box Cress
For the Salmon cucumber dip
1 piece Cucumber 200 grams (approximately 7 ounces)
250 grams Greek yogurt
1 cup Double cream
salt
peppers
1 teaspoon grated Horseradish
lemon juice
100 grams Smoked salmon
For the potatoes
1 kilogram new potatoes
salt
How healthy are the main ingredients?
salttomatoBasilCressCucumberHorseradish

Preparation steps

1.

For the tomato basil quark dip, season quark with salt and pepper. Rinse the tomatoes, quarter, seed and dice. Rinse basil, pluck leaves, shake dry and finely chop. Stir tomatoes and basil into the quark.

2.

For the Roquefort dip, crumble the Roquefort and mix with cream cheese and yogurt until smooth. Season with salt and pepper. Chop the cress and stir into the dip.

3.

For the salmon cucumber dip, peel and halve the cucumber. Scrape out the seeds with a teaspoon and finely chop the cucumber. Mix with the yogurt and cream. Season with salt, pepper, horseradish and lemon juice. Cut the salmon into cubes and stir into the dip.

4.

Rinse the potatoes and cook in boiling salted water for about 25 minutes. Drain and peel the potatoes. Serve with the dips.