Dip – Basic Recipe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g quark
- 60 g crème fraîche
- 120 g natural yourt
- 2 cloves garlic)
- 1 small onion (s), chopped
- salt
- pepper
For the dip: (herb dip)
- 1 tablespoon lemon juice
- 1 small onion (s), chopped
- 3 tablespoon herbs
For the dip: (horseradish dip)
- 0.5 ½ apple, grated
- 1 tablespoon lemon juice
- 1 tablespoon horseradish, grated
For the dip: (paprika dip)
- 30 g red pepper (s), diced
- 30 g bell pepper (s), reen, diced
- 1 tablespoon tomato ketchup
- Paprika powder
For the dip: (tartar sauce)
- 1 egg (s), hard, diced
- 1 small cucumber (pickle), diced
- 2 tablespoon capers
- 2 tablespoon herbs
For the dip: (kefir nut dip)
- 1 cup kefir
- 2 tablespoons oil
- 1 pinch paprika powder
- 100 g nuts, chopped
- 125 ml cream, (cream)
Print Recipe
Pin Recipe Instructions
- Mix the quark, yoghurt and creme fraiche. Chop the garlic and fold in with the chopped onion. Season to taste with salt and pepper.
- Herb:
- Basic recipe + 1 tablespoon lemon juice + 1 small. chopped onion + 3 tablespoon herbs
- Horseradish Dip:
- Basic recipe + half an apple, grated + 1 tablespoon lemon juice + 1 tablespoon grated horseradish
- Bell pepper dip:
- Basic recipe + 30 g each of red and green peppers, diced + 1 tablespoon ketchup + paprika powder
- Remoulade dip:
- Basic recipe + 1 hard-boiled egg, diced + 1 small. Pickle, diced + 2 tablespoon capers + 2 tablespoon herbs
- Kefir Nut Dip:
- Basic recipe + 1 cup of kefir + 2 tablespoons of oil + 1 pinch of paprika powder + 100 g of nuts, chopped + 125 ml of cream
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