Three Dips for Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
459
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 19.02 g | (19 %) | ||
| Fat | 37.17 g | (32 %) | ||
| Carbohydrates | 16.61 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.37 g | (11 %) |
more nutritional values
| Vitamin A | 315.14 mg | (39,393 %) | ||
| Vitamin D | 0.97 μg | (5 %) | ||
| Vitamin E | 5.12 mg | (43 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 5.02 mg | (42 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 36.4 μg | (12 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Biotin | 18.39 μg | (41 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3.22 mg | (3 %) | ||
| Potassium | 528.36 mg | (13 %) | ||
| Calcium | 360.67 mg | (36 %) | ||
| Magnesium | 80.3 mg | (27 %) | ||
| Iron | 1.53 mg | (10 %) | ||
| Zinc | 1.57 mg | (20 %) | ||
| Saturated fatty acids | 10.43 g | |||
| Cholesterol | 36.51 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the peanut dip
- 300 grams Yogurt (0.1% fat)
- 2 Tbsps Peanut butter
- 1 Tbsp lemon juice
- 2 Tbsps soy sauce
- 1 pinch Chili powder
- 20 grams Peanuts (unsalted)
- For the cheese dip
- 50 grams Camembert
- 80 grams cream cheese
- 2 tsps sweet ground paprika
- salt
- peppers
- 1 pinch ground Caraway
- whole Caraway (to sprinkle)
- For the herb dip
- 2 handfuls mixed Fresh herbs (such as parsley, basil, wild garlic)
- 60 grams blanched almonds
- 30 grams grated Parmesan
- 1 Tbsp white balsamic vinegar
- 3 Tbsps olive oil
Preparation steps
1.
For the peanut dip: Ina bowl, stir together the yogurt, peanut butter, lemon juice, soy sauce and chile powder. Coarsely chop the peanuts and sprinkle on the dip.
2.
For the cheese dip: Mash the camembert with a fork and mix with the cream cheese, paprika and ground caraway seeds, season with salt and pepper. Transfer to a serving bowl and garnish with caraway seeds and a little paprika.
3.
For the herb dip: Rinse the herbs, shake dry and puree along with the almonds, Parmesan, balsamic vinegar and olive oil. Garnish with basil and Parmesan.
4.
The dips with vegetable strips, eg. As cucumber and peppers, served.
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