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Cranberry Mustard Dip

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Ingredients for 1 servings:

  • 150 g low-fat curd cheese
  • 150 g yogurt, 3.8% fat
  • 1 tbsp linseed oil
  • 1 tsp, heaped mustard, medium hot
  • 3 tsp, heaped wild cranberries from the jar
  • ½ tsp herbal salt
  • n. B. Pepper, freshly ground
  • 1 tbsp parsley, chopped

Instructions

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

delicious dip for raw vegetables

Mix the low-fat quark with the yogurt, mustard, cranberries, and linseed oil until smooth. Season with herb salt and a pinch of pepper. Wash the parsley, shake it dry, chop it, and stir it into the quark. Season to taste with a little more salt and pepper, if desired. This dip tastes great with raw vegetables such as cucumber, bell peppers, kohlrabi, carrots, or radishes. Note: Linseed oil is rich in valuable omega-3 fatty acids.

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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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