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Joghurt-Kresse-Dip

Joghurt-Kresse-Dip
4.6 206 ratings
Prep. 10 min
Total 10 min
4 Portionen
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Ingredients

  • Kresse-Beet abgezupft (5 g)
    1
  • Joghurt, 3,5% Fett
    150 g
  • Frischkäse
    50 g
  • Schnittlauch in Röllchen
    ¼ Bund
  • Salz
    ½ TL
  • Pfeffer
    ½ TL

Difficulty

easy

Nutrition per 1 Portion

Protein 3 g
Calories 294 kJ / 70 kcal
Fat 5 g
Fibre 0.2 g
Carbohydrates 2 g

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Also featured in

Finessen 3/2015 25 Recipes
Germany

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