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Ingredients:

1/2 cup cheese grinded
1/4 cup parsley
8 oz sour cream
3 tbsp green sauce
2 tbsp cilantro
1 tbsp oregano
1 tbsp pistachio
1 chopped onion

Preparing:

Mix the sour cream with cheese and green sauce.

Process cilantro with oregano, pistachio and onion.
Add sour cream mixture and process.
Cover and refrigerate for 2 hours.

Ingredients:

1 1/2 kg potatoes, cooked, peeled and minced
100 g minced bacon
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped onion
3 hard eggs chopped
3 celery stalks chopped
3 apples chopped
1 cottage cheese
3 tbsp mustard
2 tbsp chopped pickles
2 tbsp lemon juice
2 tbsp chopped parsley
1 tbsp butter
Salt and pepper

Preparing:

Fry the bacon and drain excess oil.
Fry, in the same pan, the onion in the butter, add the bacon, mix well and remove from heat.

Beat until cremate cottage cheese, sour cream, mayonnaise, pickles, mustard, salt and pepper.
Add hard eggs, celery, apple, lemon juice, potatoes, onions and bacon.
Mix well with wooden spoon and serve.

Ingredients:

500 g spaguettis
25 g butter

Sauce:
200 g tuna
60 g anchovies
250 ml olive oil
250 ml chopped parsley
150 ml liquid sourcream
Salt and pepper

Preparing:

Cook the spaguettis as usual and accompany them with the butter.

Process tuna with the anchovies, olive oil, parsley, salt and pepper until blended.
Add cream and mix well.
Bathe the spaguettis with the sauce.

Ingredients:

2 skinless chicken breasts
4 flour tortillas
2 chopped avocados
1 chopped tomato
1 chopped chili pepper
2 tbsp olive oil
2 tbsp sour cream

Preparing:

Cook chicken.
Cook the tortilla for 1 minute on a grill.
Season tomatoes, avocado and chili with salt, pepper and olive oil.
Put the sour cream on the tortilla, then the chicken and finally mixture above.

Ingredients:

2 1/4 cups sour cream
2 1/4 cups natural yogurt
1 cup fresh chopped spinachs
1/4 cup fresh chopped mint
1/4 cup peanutbutter
1/4 cup fine chopped peanuts
1 tbsp soy sauce
1 tbsp honey
2 tsp pepper cayenne
Vegetables to eat with the DIP

Preparation:

Combine the spinach with sour cream and yogur.
Add the mint, the peanut, peanutbutter, the honey, the soy sauce and the pepper.
Cover and refrigerate for 2 hours