How to make spicy yogurt cream with celery, spring onion, dill, chilli pepper, oil and white vinegar, to blend and put in the refrigerator.
Ingredients for 4 people
- 500 g of natural white yogurt
- 2 ribs of white celery
- 1 spring onion
- 2 tablespoons of white vinegar
- extra virgin olive oil
- chili pepper
- 1 sprig of dill
- salt
- 4 slices of sandwich bread
- 2 tablespoons of mixed herbs
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
- 1 sprig of fennel
How to prepare spicy yogurt cream
Remove the filaments from the celery, peel the spring onion and slice them finely.
Put the vegetables in the blender with the yogurt, a pinch of chilli pepper and half a teaspoon of salt.
Blend everything and then add the extra virgin olive oil, the white vinegar and the chopped dill.
Continue to whisk until a homogeneous cream is obtained, then transfer it to the refrigerator.
Sprinkle the slices of sandwich bread with the chopped mixed herbs and lightly crush them with a rolling pin to make them stick well.
With a pastry cutter, cut the round bread and toast it in the oven.
Decorate the cream with the fennel leaves and serve with the herb croutons.
