Veggie Sticks with Dip in Cups

1. 1 Carrots≈ $1.50 per kg 45 g
2. 2 Cucumbers≈ $3.67 per kg 50 g
3. 3 Bell peppers≈ $6.00 per kg 45 g
4. 4 Celery stalkspack 400 g ≈ $2.20 25 g
5. 5 Greek yogurtpack 250 g ≈ $1.80 35 g
6. 6 Cream cheesepack 140 g ≈ $1.80 15 g
7. 7 Dillpack 50 g ≈ $1.80 3 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash and dry the vegetables.

2. Cut the carrot¹, cucumber², bell³ pepper, and celery⁴ into long sticks.

3. Finely chop the dill⁷.

4. Mix Greek⁵ yogurt, farmer’s cheese, dill⁷, and salt until smooth.

5. Spoon the dip into the bottom of a small cup.

6. Stand the veggie sticks upright in the cup and serve chilled.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.