Fine Potato Dip

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	3 hrs 20 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

200 g quark (low-fat quark)
3 tablespoon crème fraîche
6 tablespoon sweet cream
1 pinch (s) sugar
1 pack ready-mix for salad (topping lettuce, spicy garden herbs)
50 g cucumber (s), finely chopped
dill
Salt and pepper from the mill

Instructions

Mix the quark, creme fraiche and cream together. Now add the topping of the salad as well as sugar, a little pepper, a little salt and stir everything together.
Then chop the dill into small pieces or use frozen dill that can be sprinkled, add to the dip and fold in. Stir the cucumber into the dip as well.
Now let the dip stand in the refrigerator for a few hours. The longer it permeates, the finer the aroma. Well closed in an airtight container, it can be kept cool for 3 - 4 days.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.