Home Rezepte Dip AVOCADO – pikant zu Chicorée & Kartoffelchips

Dip AVOCADO – pikant zu Chicorée & Kartoffelchips

Zutaten für 8 Personen

600 g (4 Becher) Frischkäse Knoblauch
5 Spritzer Tabasco
3 EL Weinessig
3 Prise(n) Salz
1 Prise(n) Pfeffer aus der Mühle
6 EL Sonnenblumenkerne
3 Stk. Avocados, weich
3 EL Zitronensaft

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A A Rezept download

1

Fertig

Das Fruchtfleisch der Avocados mit einer Gabel zerdrücken, Zitronensaft, Frischkäse, Tabasco und Weinessig in eine Schüssel dazugeben und verrühren. Mit Salz und Pfeffer pikant abschmecken.
Die Sonnenblumenkerne ohne Fett in einer Pfanne rösten und heiß darüber geben.

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