Herb dip for baked potatoes, focaccia and wraps

Ingredients for 1 servings:

• 250 g quark, 40% fat
• 300 g yogurt, 10% fat
• 100 g cream cheese
• ½ cucumber(s)
• ½ lemon(s), medium to small
• 3 cloves garlic
• 8 g chives, frozen or fresh
• 12 g parsley, frozen or fresh
• ½ g lovage
• 1 g sweet paprika powder
• 5 g salt
• 2 g pepper
• ½ g dill

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

Halve the cucumber and remove the seeds with a tablespoon. Then, using a grater, grate the cucumber into small strips and squeeze the excess moisture well. Dice the garlic as finely as possible. Squeeze the lemon and combine the lemon juice with the spices and herbs in a medium bowl. Mix well. Then add the yogurt, quark, and cream cheese. Cover and let the cream sit in the refrigerator for at least 30 minutes. It goes well with baked potatoes, but also with focaccia, wraps, or grilled food. The cream tastes best when prepared the day before.