Vegetable Sticks with different Dips
Pane-Bistecca
Here I show you how to serve vegetable sticks with different dips. It is again very hot here in the Philippines, up to 39 degrees. Here the hottest time of year is in April/May. After that comes the typhoon time, then it cools down a little bit, but it doesn’t matter much. That’s why we don’t really have an appetite in the evening. So, we feasted on raw vegetables, in addition we had different dips and soft tortillas from Mexico. It is very good and very easy to digest!
I also often make these vegetable sticks for parties or just as an appetizer with a drink when we have visitors. They are made quickly and go well with all dips, because there is no limit to your imagination when it comes to dips!
I also often make these vegetable sticks for parties or just as an appetizer with a drink when we have visitors. They are made quickly and go well with all dips, because there is no limit to your imagination when it comes to dips!
Ingredients
Vegetables:
Carrots
Cucumber
Peperoni/Capsicum
Broccoli
Cauliflower
Celery
Chicorée
Cherry Tomatoes
200 g Sour Cream
Salt and Pepper
4 tbsp chopped mixed Herbs
100 g Sour Cream
100 g Mayonnaise
3 tbsp Ketchup
Salt and Pepper
200 g Sour Cream
6-8 cloves of Garlic pressed (or roasted in the oven)
Salt and Pepper
200 g Mayonnaise
2 tbsp Curry Powder (I use BaBa, advertising without payment)
200 g Sour Cream
1 bunch Chives chopped
2 tbsp Agliata from Oswald (advertising without payment)
Sour Cream Dip:
Cocktail Dip:
Garlic Dip:
Curry Dip:
Agliata Dip:
Instructions
1
Step 1
Cut the vegetables into sticks, florets or stalks or leave the leaves whole, depending on the vegetable.
2
Step 2
Mix the dip ingredients well together.
3
Step 3
You can serve it with pita bread or with the soft tortillas from Mexico.
4
Step 4
All dips are also suitable for barbecue, fondue with meat, raclette and much more.
Notes
Very quickly done!!Horseradish Dip, Porcini Dip, Hummus, Russian Eggplant Caviar
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