Dip – basic recipe

Ingredients for 4 servings:

• 120 g quark
• 60 g crème fraîche
• 120 g natural yogurt
• 2 garlic cloves
• 1 small onion(s), chopped
• Salt
• pepper
• 1 tbsp lemon juice
• 1 small onion(s), chopped
• 3 tbsp herbs
• ½ apple, grated
• 1 tbsp lemon juice
• 1 tbsp horseradish, grated
• 30 g red bell pepper(s), diced
• 30 g bell pepper(s), green, diced
• 1 tbsp tomato ketchup
• Paprika powder
• 1 egg(s), hard-boiled, diced
• 1 small cucumber(s) (pickle), diced
• 2 tbsp capers
• 2 tbsp herbs
• 1 cup of kefir
• 2 tbsp oil
• 1 pinch of paprika powder
• 100 g nuts, chopped
• 125 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with 5 delicious variations

Mix the quark, yogurt, and crème fraîche. Mince the garlic and fold in with the chopped onion. Season with salt and pepper. Herb dip: Basic recipe + 1 tbsp lemon juice + 1 small chopped onion + 3 tbsp herbs. Horseradish dip: Basic recipe + half an apple, grated + 1 tbsp lemon juice + 1 tbsp grated horseradish. Paprika dip: Basic recipe + 30g each red and green bell pepper, diced + 1 tbsp ketchup + paprika powder. Remoulade dip: Basic recipe + 1 hard-boiled egg, diced + 1 small pickled gherkin, diced + 2 tbsp capers + 2 tbsp herbs. Kefir nut dip: Basic recipe + 1 cup kefir + 2 tbsp oil + 1 pinch of paprika powder + 100g chopped nuts + 125ml cream.