Cream cheese dips - Dipsåser med färskost

CREAM CHEESE DIPS
Dipsåser med färskost

Quick and easy to make and lovely in taste – these dips are perfect for vegetables with a nice drink of some sort, or to spread on bread.

4 servings

1 red bell pepper

3 spring onions
3 ¼ cups Greek or Russian yogurt
4 tablespoons mineral water
fresh juice from 1½ lemons
salt, white pepper
½ teaspoon paprika
3 garlic cloves
½ cucumber
1 tablespoon olive oil
1 ¾ oz black, pitted olives
½ bunch parsley
pinch thyme
the very smallest pinch cayenne

Trim and rinse the bell pepper and the spring onions. Finely dice the bell pepper and shred the spring onions. Stir the cream cheese in a bowl until soft.

Mix 1/3 of the cheese with 2 tablespoons mineral water and the juice of ½ lemon. Stir in the bell pepper and spring onions and flavour to taste with salt, pepper and paprika.

Take another 1/3 of the cheese and blend in remaining mineral water and the juice of ½ lemon. Crush 2 garlic cloves and blend them in. Peel and pit the cucumber and coarsely grate it on a grater. Blend this in and flavour well with salt and pepper.

Blend remaining cream cheese with lemon juice and olive oil. Finely chop the olives. Rinse, trim and shake off most of the water from the parsley, finely chop it and mix with the olives. Crush the last garlic clove and blend it in, then flavour with salt, pepper, thyme and cayenne.

Enjoy!

Bella