Full-fat quark with a generous amount of fresh herbs and a clove of garlic: lighter than most dips in this chapter, and a good base for your own variations.
Herb quark
Herb quark
Method
01
Base
Stir the quark smooth in a bowl with the olive oil and lemon juice.
02
Garlic
Stir in the finely grated garlic.
03
Herbs
Stir in the chopped chives, parsley and dill.
04
Season
Season with salt and freshly ground black pepper.
05
Rest
Chill for at least 20 minutes so the herbs release their full flavour into the quark.
Tips & notes
Keeps for a maximum of 2 days, covered, in the fridge; the herbs discolour after that. No fresh herbs to hand? Use 1 teaspoon of dried mixed herbs per tablespoon of fresh. Delicious as a dip for raw vegetables, or as a creamy sauce over warm boiled potatoes.
Contains:
Milk
| Calories | 95 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 6 g |
| Fat | 7 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
