First whip up the sweet cream - without sugar. (That makes the cream nice and loose) Then add the quark, sour cream (optionally creme fraiche), yoghurt and mayonnaise. Wash the herbs, chop them into small pieces and add to the already mixed cream. Add the spices and garlic to taste - done.
I take piri-piri because it is THE best tasting hot spice I know. Sugar is because I have had the experience that it rounds off almost every recipe pleasantly - including this one.
This cream can be used as a meat or vegetable dip, as well as just to (roast) potatoes.
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