Cream Cheese Dip with Celery

Clean, rinse and finely dice the bell bell pepper. Chop the parsley. Mix cream cheese with paradeis pulp, sour cream or crème fraiche, yogurt and juice of one lemon until smooth.

Stir in two-thirds of the diced peppers and parsley. Season the dip with salt, sugar and cayenne pepper.

Cut the celery stalks from the stem, clean and unthread. Sprinkle dip with remaining diced peppers and parsley and bring to table with celery sticks.

Serving:

Fresh whole wheat bread with butter

Drink Tip:

Apple juice spritzer or a dry white wine.

Fun Facts:

Celery or possibly also celeriac is available from September to April. Because of its dehydrating effect, it is exceptionally suitable for diets.

Tip: The higher the fat content in yogurt, the more aromatic and creamy the result!

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