Summary

Ingredients

• 250 g quark (low-fat quark)
• 200 g liht cream cheese (16%)
• 200 g cottae cheese (rainy cream cheese), if possible liht
• 3 cloves garlic
• 2 teaspoons hot peppers (the really hot ones), dried and chopped
• 1 teaspoon herbal salt

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Instructions

1. Put the quark, cream cheese and cottage cheese in a large container, squeeze the garlic and season with peperoncini and herbal salt.
2. Mix everything with the hand blender until it is a light, airy cream.
3. Prepared very quickly in the morning before brunch and lasts for about a week in Tupperware or a mason jar.
4. Low-calorie variant of sausage and cheese on bread! Also wonderful as a dip with vegetable sticks.
5. The spiciness can of course be varied by the amount of peperoncini.
6. As described above, it is spicy but not as hot as hell.