John Myers
Contents
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Ingredients
- 200 g Creme fraiche Cheese
- 50 ml Cream
- 2 Pinches Seasoned pepper
- 2 Pinches Salt
- 1 kl. bunch Chives fresh
- 3 Branches Fresh parsley
- 1 sheet Borage fresh
- 2 sheet Lovage fresh
- 0,5 Clove of garlic
Instructions
- Whip the créme fraiche with cream, pepper and salt until creamy.
- Cut the chives into fine rings, finely chop all the other herbs and garlic, then fold into the cream.
- Cover the dip in the fridge and let it steep and season again before serving.
- I served it today with "caraway potatoes from the oven" - with small schnitzel from the casserole dish ... we enjoyed everything because it was really delicious.
- This herb dip also goes very well with fresh vegetable sticks for "dipping", with grilled meat and much more!
Nutrition
Serving: 100gCalories: 264kcalCarbohydrates: 2.7gProtein: 2.5gFat: 27.2g
