Lingonberry Mustard Dip

Summary

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

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Instructions

1. 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.
2. The dip tastes very good with raw vegetables such as cucumber, paprika, kohlrabi, carrots or radishes.
3. Note: Linseed oil is rich in valuable omega-3 fatty acids.