Joghurt-Kresse-Dip

Joghurt-Kresse-Dip

4.6 198 rating

Prep. 10 min

Total 10 min

4 Portionen

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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