Dip Made from Fresh Garden Herbs with Jacket Potatoes

5 from 3 votes
Total Time 15 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 261 kcal


  • 1 bunch Chives fresh
  • 4 Lovage stems
  • 3 Borage leaves
  • 1 branch Lemon balm fresh
  • 200 ml Cream
  • 1 teaspoon Salt
  • 500 g Quark 40%


  • Wash all herbs cold and pat dry or shake thoroughly again, then chop very finely and place in a narrow, tall container with cream and salt. Work with the hand blender until you have a green cream. Now gradually fold in the quark and cover with the dip for a few hours (preferably overnight).
  • Cook the potatoes as usual and serve with the aromatic herb dip. I like to add a tomato plate to it.


Serving: 100gCalories: 261kcalCarbohydrates: 3gProtein: 2.4gFat: 27.1g
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Written by John Myers

Professional Chef with 25 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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