Various Dips for Artichokes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
553
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 335 mg | (8 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 30.5 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the chive sauce
- 2 Tbsps scallions
- 250 grams Quark
- 1 Tbsp sesame oil
- salt
- peppers
- For the saffron sauce
- 200 grams cream cheese
- 100 grams Whipped cream
- ½ packet Saffron
- 1 tsp Chili powder
- 2 Tomatoes (seeded and diced)
- salt
- peppers (freshly ground)
- For the lemon sauce
- 300 grams Crème fraiche
- 1 Tbsp grated Lemon peel (Organic lemon)
- 1 Tbsp lemon juice
- salt
- peppers (from the mill)
Preparation steps
1.
For the chive and lemon sauce: Stir all the ingredients together.
For the saffron sauce: Dissolve saffron in 1 tablespoon of boiling water.
2.
Whip the cream. Mix the cream cheese with the saffron. Fold the cream and tomatoes into the cream cheese. Season with chili, salt, and pepper.
Serve the sauces with either cooked or raw artichokes.
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