Summary

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)

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Instructions

1. Mix the quark, yoghurt and creme fraiche. Chop the garlic and fold in with the chopped onion. Season to taste with salt and pepper.
2. Herb:
3. Basic recipe + 1 tablespoon lemon juice + 1 small. chopped onion + 3 tablespoon herbs
4. Horseradish Dip:
5. Basic recipe + half an apple, grated + 1 tablespoon lemon juice + 1 tablespoon grated horseradish
6. Bell pepper dip:
7. Basic recipe + 30 g each of red and green peppers, diced + 1 tablespoon ketchup + paprika powder
8. Remoulade dip:
9. Basic recipe + 1 hard-boiled egg, diced + 1 small. Pickle, diced + 2 tablespoon capers + 2 tablespoon herbs
10. Kefir Nut Dip:
11. Basic recipe + 1 cup of kefir + 2 tablespoons of oil + 1 pinch of paprika powder + 100 g of nuts, chopped + 125 ml of cream