The green apple dip is an original way to prepare a dip.
A tasty cream made from Granny Smith green apple, spring onion, and chili in which to dip your favorite fresh vegetables, the dip is a great way to start a summer lunch.
It can be a fresh and light appetizer or an original way to serve vegetables as a side dish. It takes very little time to prepare and is a perfect heatwave recipe.
It is a completely vegan recipe, so it is suitable for everyone. If you are looking for other fresh vegetable appetizers, you can also try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 171.35 (Kcal)
- Carbohydrates 25.39 (g) of which sugars 17.10 (g)
- Proteins 2.41 (g)
- Fat 7.46 (g) of which saturated 1.06 (g)of which unsaturated 0.18 (g)
- Fibers 8.22 (g)
- Sodium 566.50 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Green Apple Dip
- 7 oz carrots
- 7 oz bell peppers
- 7 oz fennel
- 7 oz celery
- 4 Granny Smith apples
- 2 fresh spring onions
- 1 fresh chili
- 4 tablespoons extra virgin olive oil
- to taste salt
- 1/2 lemon
Tools
- 1 Immersion Blender
Preparation of the Green Apple Dip
To prepare the green apple dip, first wash the spring onions, slice them, and sauté them in a pan with a little EVO oil. After a couple of minutes, add the chopped chili and peeled green apples, cored and cubed. Season with salt, sprinkle with the juice of half a lemon, and cook for about 5 minutes, until the apples start to soften but still retain their light color.
At this point, transfer everything to the immersion blender cup and blend, adding 2-3 tablespoons of EVO oil until you obtain a cream.
Let the green apple cream cool by placing it in the fridge and focus on the vegetables. Wash and peel the carrots, wash the bell peppers and remove the seeds, wash the celery and scrape the stalk to remove the tougher filaments, and finally, wash the fennel, taking the tenderest heart.
Cut all the vegetables into sticks and the fennel into wedges, then serve the green apple dip in individual bowls surrounding the plate with all the fresh vegetables.
The Anti-Waste Idea
With the scraps and tougher leaves of the fennel, you can prepare a tasty fennel soup.
FAQ (Frequently Asked Questions)
If I don’t like spicy flavors, can I avoid the chili?
Of course! The green apple dip is also excellent without chili, making it suitable for children as well.
