Home Rezepte Nuss-Dip für knackiges Gemüse für Zwischendurch

Nuss-Dip für knackiges Gemüse für Zwischendurch

Zutaten für 4 Personen

100 g Cashewkerne
1 Packung(en) Brunch (200 g)
200 g Kefir
1 Prise(n) Salz, Cayennepfeffer sowie Koriander

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Zubereitung

A A Rezept download

1

Fertig

Cashewkerne fein hacken und in einer Pfanne ohne Fett goldbraun rösten.
Einen Esslöffel Cashewkerne zum Garnieren herausnehmen.
Bundch zu den Cashewkernen in die Pfanne geben und schmelzen lassen. Kefir unterrühren und mit Salz, Cayennepfeffer und Koriander abschmecken.
Dip erkalten lassen und mit übrigen Cashewkernen bestreuen.

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