Dips
“A great dip for any surprise party. Or simply drop by and dip in.”
Method
Preparation avocado and prawn dip : Put the flesh of the avocado and the quark into a mixer. Add the lemon juice, olive oil, salt and pepper and mix to a creamy consistency. Pour the dip into a bowl and stir in the prawns.
Preparation Tsatsiki: Chop finely the peeled cucumber, garlic and mint. Place in a bowl with the yoghurt, season with salt and pepper and mix well.
Preparation Hot pepper dip : Finely chop the pepper and chilli pepper. Stir well into the mayonnaise in a bowl. Add olive oil, season with salt and pepper and mix well.
Ingredients
- Ingredients avocado and prawn dip: 2 dessertspns. creamy quark, curd cheese or ricotta, 2 dessertspns. mayonnaise, 1 medium-sized avocado, 80 g peeled boiled prawns, juice of half a lemon, 1 dessertspn. olive oil, salt and white pepper to season
Ingredients Tsatsiki: 250 g (9 oz) natural yoghurt, 1 cucumber, 1 garlic clove, 2-3 mint leaves, salt and pepper to taste
Ingredients Hot pepper dip: 5 dessertspns. mayonnaise, 1 red pepper, 1 hot chilli pepper, 1 dessertspn. olive oil
Oscar's tip
Italian breadsticks or Table crackers – for every dip Schär has the matching dipper!
