Peel and core the apples and cut into small pieces. Fry them in a pan and if they stick, deglaze with apple juice. Let it boil down until the apple juice has boiled away. Remove from the plate and let cool down.
Chop the mint into small pieces. Mix the sour cream with the yoghurt, salt, pepper and the mint and add the cooled apples. Taste spicy, it should taste salty, mint and sweet.
Chill the dip in the refrigerator for at least an hour.
Goes well with grilled beef, but also as a dip with raw vegetables, grilled vegetables, vegetable patties, on baguettes and and and.
Ingredients
Print Recipe
Pin Recipe