Roquefort and Tomato Dip
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
143
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 255 mg | (6 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams small, firm Tomatoes
- 2 sun-dried Tomatoes (packed in oil, to taste)
- ½ bunch parsley
- 1 Tbsp Shelled pistachio
- 100 grams Roquefort cheese
- 2 Tbsps Quark
- peppers
Preparation steps
1.
Rinse and dice tomatoes. Drain sun-dried tomatoes and finely chop. Rinse parsley, shake dry and finely chop leaves. Chop pistachios.
2.
Mash Roquefort cheese with a fork. Stir in fresh and sun-dried tomatoes, parsley, pistachios and quark until mixture is firm, but spreadable. Season with pepper. (Do not season with extra salt, as the cheese is salty.)
