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Savoury Zillertal speck dip with vegetable sticks

Ingredients for 4 persons:

For the dip:
100 g sliced
1 small onion
150 g plain cream
100 g yoghurt
1 tbsp. chives,
Salt, pepper

For the vegetable sticks:
3 sticks of celery
1 cucumber
3 medium


  1. Fry the Bauchspeck in a pan without oil until crispy and let it cool down on a plate, put 2 slices aside for garnishing.
  2. Leave the leftover fat in the pan. Peel and finely chop the onion.
  3. Then fry the diced onions in the leftover speck fat until they begin to brown, become soft and slightly sweet. 
  4. Set aside and let cool. Crumble the crispy Bauchspeck between your fingers.
  5. Mix speck bits, diced onions, cream cheese and yoghurt. Add salt and pepper to taste.
  6. Break the set aside speck slices into chunks and garnish the dip with them.
  7. Finally, sprinkle the chives over it. For the vegetable sticks, wash celery sticks, cucumber and carrots and – as desired – peel
  8. Cut into strips and serve with the dip.

   Tip: Tastes good with breadsticks too.