Vegetable sticks with three dips

Total time: 30m
Preparation Time: 30m

For 8 people

Nutritional Information

Contains 151 Kcal, 8g Protein, 15g Carbohydrates, 6g Fat


  • Curry dip
  • 125 g half-fat quark
  • 1 banana (ripe), mashed
  • 1 tsp mild curry powder
  • 0.25 tsp salt
  • Tomato dip
  • 140 g dried tomatoes in oil, drained
  • 1 slice toast bread, cut into pieces
  • Tuna dip
  • 125 g cream cheese
  • 1 tbsp chives, finely chopped
  • 1 tin pink tuna in oil (approx. 80 g), drained
  • salt to taste
  • Vegetable sticks
  • 1 cucumber, cut into sticks
  • 8 spring carrots
  • 1 red pepper, cut into sticks
  • 1 kohlrabi, cut into sticks
  • Utensils
  • 6 jars, each approx. 300 ml, with lids

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  • Curry dip

    Mix the quark and banana, season.
  • Tomato dip

    Puree the tomatoes and bread until smooth.
  • Tuna dip

    Mash the tuna with a fork, mix with the cream cheese and chives, season with salt.
  • Vegetable sticks

    Fill 2 jars each with the dips, stand the vegetables in the dips.
  • Tip:

    Use approx. 300 g of julienne carrots instead of spring carrots.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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