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Quark and cucumber dip

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Ingredients for 4 servings:

  • 250 g quark
  • 4 tbsp natural yogurt
  • 2 tbsp vegetable oil
  • 1 cucumber(s)
  • 2 onions
  • 2 egg yolks
  • 1 tbsp sugar
  • 2 tbsp vinegar
  • 2 tsp mustard
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Delicious dip for potato dishes

Peel the cucumber and finely grate it. Place it in a bowl, toss with a handful of salt, and let it stand for 10 minutes. Peel the onions and dice very finely. Place the quark, yogurt, and oil in a bowl and mix well. Stir in the egg yolk, sugar, vinegar, and mustard, and season with salt and pepper. Now, using a paper towel, squeeze the cucumbers dry and add them to the quark along with the onions. Tastes great with any potato dish. It’s best to let it sit in the refrigerator for a day.

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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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Quark and cucumber dip