Green chili dip with coriander

Ingredients for 1 servings:

• 4 chili peppers, green
• 4 spring onions, roughly chopped
• ½ bunch of coriander leaves, plucked from it
• 2 cloves garlic, pressed
• 150 ml light mayonnaise
• 150 ml sour cream
• 1 lemon(s), untreated, juice and zest
• 1 tsp salt
• n. B. Pfeffer
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

delicious as a dip for vegetables or for grilling

Wash the chilies and grill them on a baking sheet on the highest heat for about 5 minutes, until the skins begin to burst. Then remove them and let them cool slightly. Peel the chilies and remove the seeds and stems, roughly chop them, and place them in a blender. Add the spring onions, garlic, coriander, and a little sour cream to the blender and blend until creamy. Add the mayonnaise and remaining sour cream and blend again. Season with lemon zest and juice, sugar, pepper, and salt. Refrigerate until ready to serve.