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Recipes from the Behr Kitchen

Salad Bar with Three Dips
Ingredients for 4 people
1 SalaVerde
1 SalaRico
1 cucumber
8 Carotinchen (carrots)

Ginger-chilli dip:
1 cm ginger
1 red chilli pepper
1 tsp. lime juice
200 g sour cream
1 tsp. maple syrup
Freshly ground pepper

Gazpacho dip:
200 g bell peppers, red/yellow
200 g cucumber
1 onion
1 garlic clove
100 ml tomato juice
1 tsp. vinegar
2 tbsp. olive oil
Freshly ground pepper

Gorgonzola-honey dip:
200 g Gorgonzola
100 g yoghurt
1 tbsp. cider vinegar
1 tbsp. honey
Freshly ground pepper

Prepare the salad vegetables for dipping: Trim the SalaVerde and SalaRico and divide into individual leaves, wash and spin dry. Wash the cucumber, halve and cut into sticks. Peel the Carotinchen and also cut into sticks.
For the chilli dip, halve the chilli peppers and remove the seeds. Peel the ginger. Cut both into fine strips and dice very finely. Mix the sour cream and lime juice together well and season to create a hot, spicy taste with the maple syrup, salt and pepper.
For the gazpacho dip, cut the bell peppers into fine slices and then chop very finely. Peel the onion and garlic and also chop very finely. Peel the cucumber, remove the seeds and cut into strips, dice very finely and put into a bowl with the pepper, onion and garlic. Mix the tomato juice, vinegar and oil with the sugar and season to taste with salt and pepper.
For the Gorgonzola-honey dip, cut the Gorgonzola cheese into fine cubes. Mix the yoghurt with the apple cider vinegar and stir until smooth, fold in the Gorgonzola and season with the honey, salt and pepper to create a mild, spicy taste.
Decoratively arrange the prepared vegetables in glasses. Put the three dips in bowls and serve.
Preparation time
0 Min.