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Quark dip with dill, parsley and chives

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Ingredients for 1 servings:

  • 500 g quark, 40% fat
  • 2 tbsp milk
  • 1 bunch of dill
  • 1 bunch of chives
  • 1 bunch of parsley
  • 1 tsp, leveled vegetable broth, instant
  • 2 cloves garlic
  • salt and pepper
  • Sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Mix the quark with the milk until creamy. Finely chop the herbs and add them. It’s best to press the garlic through a garlic press and mix everything together. Finally, add the spices. Be careful with the vegetable stock; it’s only there to add the finishing touch; if you use too much, the quark will quickly go bad. Chill the quark for 20 minutes and ideally eat it the same day. Goes great with boiled potatoes or grilled food, but also tastes great on bread. Tip: If you don’t have any fresh herbs on hand, just use a frozen herb mix, although it won’t taste quite as good.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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