Grilled Romaine Salad with Lemon Yogurt Dressing & Garlic Croutons

Grilled Romaine Salad with Lemon Yogurt Dressing & Garlic Croutons

von | Jan. 25, 2024 | CHEESE, CRISPY & CRUNCHY, DINNER, SALADS, UMAMI, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN

Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons

Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons

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January 25, 2024 by Kimberly

Indulge in the unique taste of Grilled Romaine Salad, drizzled with zesty Lemon Yogurt Dressing and sprinkled with homemade Garlic Croutons – a true garden delight!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Step into a world of fresh and zesty flavors with this Grilled Romaine Salad, a perfect blend of smoky, tangy, and crunchy textures. This healthy salad recipe becomes a gastronomic delight when grilled, bringing out a delicious charred flavor. Drizzled with this easy yogurt dressing and topped with homemade garlic croutons, this dish is a refreshing departure from your usual salad routine, ideal for health-conscious gourmets and vegetarian salad enthusiasts alike.

Serving this dish is all about embracing the freshness and warmth. The grilled romaine leaves, with their slightly wilted yet crisp texture, make a perfect base for the zesty lemon flavor of the lemon yogurt dressing. The addition of crunchy, golden garlic croutons adds a delightful contrast, making every bite a perfect harmony of flavors. Serve it as a standalone light lunch or as a sophisticated side to your main course.

If you have leftovers, keep the grilled romaine, dressing, and croutons separate. The lettuce can be refrigerated for up to two days, while the lemon yogurt dressing and garlic croutons can be stored for longer. This separation ensures that the croutons remain crunchy, and the lettuce stays fresh, allowing you to enjoy this zesty and healthy grilled romaine salad whenever you desire.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons
Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons

LET’S MAKE A PIECE OF HAPPINESS

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Grilled Romaine Salad with Lemon Yogurt Dressing & Garlic Croutons

Grilled Romaine Salad with Lemon Yogurt Dressing & Garlic Croutons

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  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • chopping board
  • cheese grater
  • sealable jar

 

Ingredients

Units Scale
SALAD
  • 2 romaine salads
  • 2 tbsp olive oil
  • pinch of salt
DRESSING
  • 4 tbsp olive oil
  • 1 tsp white wine vinegar
  • 1 tsp dijon mustard
  • 1 garlic clove
  • 3 tsp yogurt
  • 2 tbsp grated parmesan
  • 1 tsp lemon juice
  • 1 tsp capers
  • salt & pepper to taste
CROUTONS
  • 60 grams baguette
  • 2 tbsp olive oil
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp pepper
TOPPINGS
  • chives
  • honey
  • 30 grams walnuts
  • 30 grams parmesan

Instructions

  1. Set the oven to the grill function at 250°C (480°F). Wash the romaine lettuce (leave as whole) thoroughly. Halve the lemon. Roughly chop the walnuts. Grate the parmesan. Cut the baguette into small cubes.
  2. For the dressing, place 1 tsp capers, 1 tsp Dijon mustard, 1 tsp lemon juice, 4 tbsp olive oil, 1 tsp white wine vinegar, 1 tbsp grated Parmesan, salt, pepper, 3 tsp yoghurt and 1 pressed garlic clove in a sealable jar. Shake everything well and set aside.
  3. Slice the romaine lettuce hearts lengthways into two halves. Place the hearts flat side up on one half of a baking tray. Spread 2 tablespoons of olive oil evenly over the lettuce, rub in well with your hands and season with a little salt.
  4. Place the diced baguette on the other side of the baking tray. Spread 2 tablespoons of olive oil and 1/8 teaspoon each of salt, ground pepper and garlic powder over the bread cubes. Mix well.
  5. Place the baking tray in the oven and grill for 5-7 minutes.
  6. Remove the baking tray from the oven and arrange the salad on large plates. Top with the croutons and drizzle with the dressing. Top with chopped walnuts, coarsely grated Parmesan slices, chives, a little honey and freshly ground black pepper.
  • Cook Time: 25 min

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Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

von | Jan. 24, 2024 | FISH, LUNCH, OMNIVORE, UMAMI, UP TO 30 MINUTES, VEGETABLES

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

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January 24, 2024 by Kimberly

Discover the delight of Roasted Eggplants, enhanced with savory Parmesan Vinaigrette and rich Melted Anchovy Oil – a simple yet exquisite culinary experience!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Embark on a culinary journey with this roasted eggplants, a dish that transforms simple ingredients into a symphony of flavors. This gourmet dish, featuring the subtle smokiness of perfectly roasted eggplants, is elevated with a luxurious Parmesan Vinaigrette and a unique melted Anchovy Oil. Ideal for both intimate dinners and special gatherings, it showcases the versatility and richness of eggplant in a new, exciting way.

Present the Roasted Eggplants warm, drizzled generously with the homemade Parmesan Vinaigrette. The Melted Anchovy Oil adds an unexpected depth, creating a savory experience that’s both heartwarming and sophisticated. Pair it with a light salad or crusty bread to absorb the exquisite flavors. It’s a flavorful vegetable dish that stands out, whether as a main course or a luxurious side.

Keep any leftovers in an airtight container, refrigerated. It maintains its deliciousness for up to one day, making it a convenient and healthy eggplant entree option. The flavors even deepen over time, offering a rich, savory experience with each bite. Reheat gently to preserve the delicate balance of flavors, and enjoy the convenience of a gourmet meal at any time.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil
Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

LET’S MAKE A PIECE OF HAPPINESS

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Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium-sized bowl
  • sealable jar
  • cheese grater
  • small pot

 

Ingredients

Units Scale
EGGPLANT
  • 2 eggplants
  • 4 tbsp olive oil
  • 1 tsp oregano
  • 1/4 tsp chili flakes
  • 1/8 tsp salt
  • 1/8 tsp pepper
PARMESAN VINAIGRETTE
  • 2 tbsp olive oil
  • 1 tsp white wine vinegar
  • 50 milliliters vegetable stock (5 tbsp)
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1 garlic clove
  • 2 tbsp creme fraiche
  • 2 tbsp grated parmesan
  • 1/8 tsp salt
  • 1/8 tsp pepper
ANCHOVY OIL
  • 2 tbsp olive oil
  • 4 anchovie filets
TOPPINGS
  • parsley
  • freshly grated pepper

Instructions

  • Wash the eggplants thoroughly and cut into chunks and finely grate the Parmesan.
  • Place the eggplant chunks in a medium bowl and mix with 4 tbsp olive oil, 1 tsp dried oregano, 1/4 tsp chili flakes, 1/8 tsp salt and 1/8 tsp ground pepper. Place the eggplant pieces on baking paper, spread evenly and bake in the oven at 230°C (450°F) for 15-20 minutes until crispy.
  • In the meantime, stir together the Parmesan vinaigrette. To do this, place the following ingredients in a sealable jar and shake well: 1 crushed garlic clove, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 2 tbsp creme fraiche, vegetable stock, 2 tbsp olive oil, 2 tbsp grated Parmesan, 1 tsp honey, 1/8 tsp salt and 1/8 tsp ground pepper. Set aside.
  • Heat 2 tbsp olive oil in a small pan over a medium heat. Add the anchovy fillets and stir until the anchovies have dissolved in the oil.
  • Remove the eggplants from the oven and arrange on plates. Spread the vinaigrette over the eggplants and top with anchovy oil, parsley and freshly ground pepper.
  • Cook Time: 25 min

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Skin Glowing Pineapple Carrot Juice

Skin Glowing Pineapple Carrot Juice

von | Jan. 19, 2024 | BEVERAGES, FRUITS, REFRESHING, UP TO 30 MINUTES, VEGAN, VEGETABLES

Skin Glowing Pineapple Carrot Juice

Skin Glowing Pineapple Carrot Juice

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January 19, 2024 by Kimberly

Experience radiant skin with this Pineapple Carrot Juice! Packed with vitamins for a healthy glow, it’s a delicious, natural way to brighten your skin and mood.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

400 ml / 1.5 cups

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

This nutrient-packed drink is not just a delight for your taste buds, but a boon for your skin too. Full of natural ingredients, it’s an easy juice recipe that promises a radiant, healthy glow. Perfect for those who love homemade juice for skin health, this recipe ensures you get a daily dose of vitamins in the most delightful way.

Best enjoyed fresh, pour it into tall glasses, and add a slice of pineapple or a sprig of mint for a fancy touch. This antioxidant juice blend is perfect for breakfast or as a midday refreshment. Pair it with a light snack or your morning toast to kickstart your day with a skin hydration boost. It’s a vegan juice recipe that fits seamlessly into any diet, enhancing your glowing skin diet plan.

Keep it in airtight bottle and refrigerate for up to 48 hours. Remember, fresh is best for enjoying its full benefits, but if you need to store it, ensure it’s in a cool place.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Skin Glowing Pineapple Carrot Juice
Skin Glowing Pineapple Carrot Juice

LET’S MAKE A PIECE OF HAPPINESS

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Skin Glowing Pineapple Carrot Juice

Skin Glowing Pineapple Carrot Juice

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 1 DRINK OF 400ML (1.5 CUPS) 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • juicer & citrus press (or blender & fine mesh strainer)

 

Ingredients

Units Scale
  • 1 lemon
  • 1 orange
  • 3 carrots
  • 200 grams pineapple

Instructions

PREPARATION WITH A JUICER & CITRUS PRESS

  1. Wash the carrots. Cut of the skin of the pineapple and cut the flesh into sticks. Put 1/4 of the pineapple into the juicer.
  2. Add the carrots to the juicer.
  3. Halve the orange and lemon and squeeze with a citrus juicer.
  4. How pour all the juices obtained into a glass.

PREPARATION WITH A BLENDER & FINE MESH STRAINER

  1. We need around 1/4 of the pineapple. Cut of the skin of the pineapple and carrots. Roughly chop everything. Put the pineapple and carrots to the blender.
  2. Peel the orange and lemon and also put the flesh into the blender.
  3. Blend everything at the highest setting for 30 seconds. Now pass the entire mixture through a fine sieve. If you like the pulp, you can of course skip this step.
  4. Pour the juice into a glass bottle.
  • Cook Time: 10 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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Roasted Eggplant with Tahini Yogurt Sauce

Roasted Eggplant with Tahini Yogurt Sauce

von | Jan. 18, 2024 | AUTUMN, CREAMY, DINNER, LUNCH, MIDDLE EAST, NUTTY, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN, WINTER

Roasted Eggplant with Tahini Yogurt Sauce

Roasted Eggplant with Tahini Yogurt Sauce

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January 18, 2024 by Kimberly

Indulge in Roasted Eggplant with Tahini Yogurt Sauce, a tantalizing, easy-to-prepare dish that promises a burst of exquisite flavors in every bite!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Embark on a culinary journey with this Roasted Eggplant with Tahini Yogurt Sauce, a dish that masterfully combines simplicity with exotic flavors. Perfect for those who adore vegetarian recipes, this easy-to-prepare entrée is a gourmet treat. Made with succulent roasted eggplant and draped in a homemade tahini yogurt sauce, it’s a delicious addition to any meal or a highlight on its own.

Serving this dish is a breeze and it’s incredibly versatile. Present it as a stunning centerpiece for a family-friendly vegetarian meal or as a side dish that complements a variety of mains. The creamy tahini yogurt sauce adds a savory richness, making it an instant hit. To elevate the experience, garnish with fresh herbs or a sprinkle of toasted sesame seeds. Pair with crusty bread or a light salad for a complete, flavorful eggplant dinner idea.

Refrigerate any leftovers in an airtight container, ensuring it stays fresh and delicious. Enjoy it within the next 2 days. The flavors often deepen, making the reheated dish even more delicious.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Roasted Eggplant with Tahini Yogurt Sauce
Roasted Eggplant with Tahini Yogurt Sauce

LET’S MAKE A PIECE OF HAPPINESS

Print
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Roasted Eggplant with Tahini Yogurt Sauce

Roasted Eggplant with Tahini Yogurt Sauce

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small bowl
  • medium bowl
  • mortar

 

Ingredients

Scale
EGGPLANT
  • 1 eggplant
  • 4 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp ground pepper
  • 1/8 tsp dried coriander powder
  • 1/8 tsp cinnamon
  • 1/8 tsp oregano
  • 1/8 tsp garlic powder
  • 1/8 tsp chili flakes
  • 2 cardamom capsules
TAHINI YOGURT SAUCE
  • 2 tbsp tahini
  • 4 tbsp cold water
  • 2 tbsp yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove
  • 1/8 tsp salt
TOPPINGS
  • dates
  • chives
  • mint
  • lemon juice
  • olive oil

Instructions

  1. Preheat the oven to 230°C (450°F).
  2. Wash the eggplant and cut into 1 cm (1/2 inch) thick slices. Cut the chives into fine rolls and roughly chop the mint.
  3. Cut the dates into small pieces and crush the contents of the cardamom pods with a mortar.
  4. Mix spices together in a small bowl: 1/4 tsp salt and 1/8 tsp each of the ground pepper, coriander, cinnamon, oregano, garlic, chilli and the contents of two cardamom pods. Stir everything together and set aside.
  5. Place the eggplant slices on a baking tray lined with baking paper, spread 4 tablespoons of olive oil and the spice mixture over them. Rub all the slices with your hands and spread the oil and spices evenly. Now place the tray in the oven and bake the eggplant for 20 minutes.
  6. In the meantime, mix the tahini-yoghurt sauce in a medium-sized bowl. Mix 2 tbsp tahini with 4 tbsp water until smooth. Then add 2 tbsp yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove of garlic and 1/8 tsp salt and mix well.
  7. Remove the eggplant slices from the oven and arrange them on a large plate. Pour over the tahini-yoghurt sauce and serve with freshly ground pepper, the date pieces, chives, mint and a few sprinkles of olive oil and lemon juice.
  • Cook Time: 25 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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MORE PIECES OF HAPPINESS

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Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes

Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes

von | Jan. 17, 2024 | DINNER, FISH, OMNIVORE, SPRING, SUMMER, UMAMI, UP TO 30 MINUTES, VEGETABLES

Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes

Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes

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January 17, 2024 by Kimberly

Savor the zesty blend of Cod with Caper Lemon Butter, complemented by tender baked asparagus and juicy vine tomatoes. A delicious, wholesome dinner for any day!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Delight your taste buds with this exquisite Cod with Caper Lemon Butter, Baked Asparagus & Vine Tomatoes recipe. This dish is a perfect blend of flavors, combining the mild, flaky texture of cod with the zesty tang of caper lemon butter. Complemented by the earthy taste of baked asparagus and the sweetness of vine tomatoes, it’s a healthy seafood dish that’s both nutritious and indulgent. Ideal for a quick, yet elegant family dinner, this recipe brings gourmet home cooking to your table with simple, seasonal ingredients.

To serve this delightful meal, plate the perfectly cooked cod as the centerpiece. Drizzle it generously with the aromatic caper lemon butter sauce, ensuring each bite is infused with its rich flavor. Accompany the fish with a side of tender, oven-roasted asparagus and ripe, juicy baked vine tomatoes, enhancing the dish’s freshness and color. This combination not only offers a harmonious blend of tastes but also presents a visually appealing dish, perfect for any occasion. For a complete dining experience, pair this meal with a light, crisp white wine or a lemon-infused water.

Keep the cod and vegetables in separate airtight containers in the refrigerator. They will maintain their quality for up to one day. Reheat gently to preserve the texture of the fish and the crispness of the vegetables. Enjoy the convenience of a delicious, homemade meal, ready to be savored again.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes
Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes

LET’S MAKE A PIECE OF HAPPINESS

Print
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Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes

Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • frying pan

 

Ingredients

Units Scale
COD
  • 300 grams cod filet
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 tbsp butter
SAUCE
  • 1 tbsp capers
  • 1 tsp butter
  • juice of half a lemon
VEGETABLES
  • 250 grams vine tomatoes
  • 250 grams green asparagus (fresh or frozen)
  • 2 tbsp olive oil
  • salt
  • pepper
TOPPINGS
  • parsley
  • the other half of the lemon

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Pluck the parsley leaves from the stalks and chop finely.
  3. Place the frozen asparagus and tomatoes on a baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast the asparagus and tomatoes in the oven on the middle shelf for approx. 15 minutes until golden brown.
  4. Pat the cod dry and then roll in flour. Set aside.
  5. Heat 2 tbsp olive oil and 1 tbsp butter in a frying pan over a medium heat. Add the cod and fry on one side for approx. 5 minutes. Carefully flip the fish and fry for a further 1-3 minutes (depending on the thickness of the fish). At this point, the fat in the pan can be poured over the fish with a spoon so that the side that is facing up does not dry out.
  6. Remove the pan from the heat and arrange the fish on plates. Warm the plates in advance if you like. Put the pan back on the heat.
  7. Now pour the juice of half a lemon over the remaining oil and butter in the pan. Stir briefly and allow to warm. Now add the capers, toss well and deglaze whats on the bottom of the pan. Remove the pan from the heat and stir in 1 teaspoon of butter. The sauce can now be poured over the fish.
  8. Remove the vegetables from the oven and place on the plates next to the fish. Garnish with parsley and lemon slices.
  • Cook Time: 25 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

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MORE PIECES OF HAPPINESS

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Apple Leek Dip with Veggies & Bread

Apple Leek Dip with Veggies & Bread

von | Jan. 16, 2024 | CHEESE, CREAMY, DIPS & SPREADS, FRUITS, GERMAN, REFRESHING, SNACKS, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN

Apple Leek Dip with Veggies & Bread

Apple Leek Dip with Veggies & Bread

JUMP TO RECIPE
JUMP TO VIDEO

January 16, 2024 by Kimberly

Apple Leek Dip is amazing! It’s fresh, creamy, and perfectly paired with crunchy veggies and warm, toasty bread. A delightful treat for everyone!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Embark on a culinary adventure with this Apple Leek Dip, a perfect blend for your healthy snack ideas. This easy appetizer recipe combines the unique flavors of apple and leek, offering a fresh, creamy experience. Ideal for anyone seeking quick dip recipes that are both delicious and nutritious, this dish elevates your homemade bread pairings and serves as a standout amongst vegetarian party snacks.

Serve this delightful Apple Leek Dip with a colorful array of fresh vegetables, like carrots and cucumbers, enhancing your healthy snack spread. Complement it with warm, crusty bread or toasted baguette slices for a satisfying crunch. This easy appetizer recipe is not just a treat to your taste buds but also a visual feast, making it a top choice for quick, yet impressive, vegetarian party snacks.

To keep this creamy leek appetizer fresh, store the leftover dip in an airtight container in the refrigerator. It remains delectable for 3-4 days, making it a convenient choice among quick dip recipes. Stir well before serving again to retain its smooth texture and rich flavor profile.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Apple Leek Dip with Veggies & Bread
Apple Leek Dip with Veggies & Bread

LET’S MAKE A PIECE OF HAPPINESS

Print
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Apple Leek Dip with Veggies & Bread

Apple Leek Dip with Veggies & Bread

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium sized bowl

 

Ingredients

Units Scale
DIP
  • 200 grams cream cheese
  • 1 garlic clove
  • 50 grams leek mixed white and green parts
  • 1/2 green apple
  • 1/8 tsp salt
  • 1/8 tsp white pepper
VEGGIES & BREAD
  • bread of choice
  • tomatoes
  • carrots
  • cucumber
  • paprika

Instructions

  1. Peel half the apple, remove the core and cut into small pieces.
    Cut the ends off the leek, wash the piece to be used and then cut into fine strips.
    Peel the garlic.
  2. Pour the cream cheese into a bowl. Season with salt, pepper and freshly pressed garlic. Stir everything together and season to taste.
  3. Now add the apple pieces and leek strips and mix everything well.
  • Cook Time: 10 min

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