John Myers
Ingredients for 6 servings:
- 500 g low-fat curd cheese
- 100 ml cream, liquid
- 1 m.-large shallot(s)
- 100 g cucumber(s) (pickles)
- 50 g herbs, mixed, fresh or frozen
- 1 bunch of chives
- 2 cloves garlic
- 1 pinch(s) of cayenne pepper
- Worcestershire sauce, a few drops
- Lemon juice, a few drops
- some salt and pepper
- Sugar
- n. B. Vegetables for dipping
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
delicious in summer
Drain the pickles well and dice finely. Peel the shallot and dice finely. Finely chop the herbs or let them thaw. Finely chop the garlic. Mix the quark with the cream until smooth. Stir in the pickles, shallot, herbs, and garlic. Season the quark with salt, pepper, cayenne pepper, sugar, Worcestershire sauce, and lemon juice. Cut the chives into small pieces (scissors work best) and stir them into the quark. Let the quark marinate in the refrigerator for about half an hour. In the meantime, wash the vegetables (e.g., carrots, kohlrabi, cucumber, bell pepper, etc.) and cut them into strips. Serve these with the quark. The quark dip also tastes delicious with fresh baguette!
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