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Tomato-chili dip

updated

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Ingredients for 1 servings:

  • 250 g low-fat curd cheese
  • 2 large tomatoes
  • 2 tbsp olive oil
  • ½ chili pepper(s)
  • 1 tbsp tomato paste
  • basil
  • 1 clove(s) garlic
  • salt and pepper

Instructions

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

e.g. with vegetable sticks, potatoes, etc.

Peel the tomatoes (blanch them in boiling water, rinse, and peel), remove the seeds, and finely chop the flesh. Chop half the chili and a few basil leaves. Add everything to the quark, press in the garlic, mix well, and season with salt and pepper. If the dip isn’t creamy enough, just add a little more oil. Finally, pour into a small bowl and garnish with a chili pepper and basil leaves. Tip: If you have any leftover dip, it can also be used as a spread, as long as it isn’t too runny.

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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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