Cacik with Cream Cheese, Cream and Yogurt
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 ml sweet cream
- 100 g cream cheese, or herbal cream cheese
- 150 g yourt (cream)
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ herbs Provence, from the mill
- 2 cloves garlic, finely chopped, also more
- 0.5 ½ cucumber (s), finely diced or grated, more cucumber makes it leaner
- 2 tablespoon olive oil, good quality
- Mint
Print Recipe
Pin Recipe Instructions
- Mix all ingredients except the cucumber and oil in a bowl, so that a creamy mixture is formed. Season this very strongly, stir in the oil and then grate in the cucumber. Mix everything and let it steep in the refrigerator. If you add a little mint, it is very refreshing.
- A quick, fine dip / sauce etc. with grilled food, potatoes, salad.
- The recipe came about when I had neither good yoghurt nor quark, but leftovers of cream cheese with and without herbs from Provence. We now prefer this variant, but with a terrible amount of garlic.
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