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)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 750 kcal | (36 %) | ||
| Protein | 36.2 g | (37 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 43 g | (29 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Roquefort Dip
- 100 grams Roquefort cheese
- 100 grams Double cream cheese (60-75% fat)
- 250 grams Greek yogurt
- salt
- peppers
- 1 bunch Cress
- For the Salmon cucumber dip
- 1 pc Cucumber 200 grams (approximately 7 ounces)
- 250 grams Greek yogurt
- 1 cup Double cream
- salt
- peppers
- 1 tsp grated Horseradish
- lemon juice
- 100 grams Smoked salmon
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.
