Creamy Vegetable Dip Sauce – A Detailed recipe cooking. 
Photo of the dish: Джонни МиллерTime: 45 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. young arugula
- 1 stalk of celery, cut into three parts
- 1 small carrot, cut into three parts
- 4 feathers of green onions, cut into three parts
- 1 small clove of garlic
- 1 tbsp. l chopped fresh tarragon, dill, basil or parsley
- 1 tbsp. sour cream
- 1/2 tbsp. mayonnaise
- 120 gr. curd cheese
- 2 tbsp. vegetable chips (Pumpkin, radish, sweet potato, parsnips, carrots, beets, turnips or rutabaga), finely chop
- Coarse salt and freshly ground pepper
- Fresh vegetables for serving
Recipes with similar ingredients: arugula, celery, carrots, onions green, garlic, tarragon, dill, basil, parsley, sour cream, mayonnaise, curd cheese, rutabaga
Recipe preparation:
- Put arugula, celery, carrots in a food processor, chives, garlic and tarragon. Grind until almost uniform condition.
- Add sour cream, mayonnaise, curd cheese to the food processor, mix. Add crushed chips and mix again until homogeneous state. Salt and pepper. Put dip sauce in bowl and refrigerate for 30 min. or 8 hours. Serve with vegetables.
