Lingonberry Mustard Dip

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

150 g low-fat quark
150 g yourt, 3.8% fat
1 tablespoon linseed oil
1 teaspoon, heaped mustard, medium hot
3 teaspoons, heaped wild cranberries from the jar
0.5 teaspoon ½ herbal salt
Pepper, freshly ground
1 tablespoon parsley, chopped

Instructions

Mix the low-fat quark with the yoghurt, mustard, lingonberries and linseed oil until smooth. Season with the herb salt and a little pepper. Wash the parsley, shake well dry, chop and stir into the quark. If necessary, season again with a little salt and pepper.
The dip tastes very good with raw vegetables such as cucumber, paprika, kohlrabi, carrots or radishes.
Note: Linseed oil is rich in valuable omega-3 fatty acids.

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.