Quark Dip with Dill, Parsley and Chives
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g quark, 40% fat
- 2 Table spoons milk
- 1 bunch dill
- 1 bunch chives
- 1 bunch parsley
- 1 teaspoon, leveled vegetable stock, instant
- 2 cloves garlic
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Stir the quark together with the milk until creamy. Finely chop the herbs and add them. It is best to put the garlic through a garlic press and mix everything together.
- Finally add the spices. Be careful with the vegetable broth, it should only give the finishing touches, if you take too much, the quark is quickly over.
- Chill the quark for 20 minutes and ideally consume on the same day.
- Goes well with jacket potatoes or grilled food, but also tastes great on bread.
- Tip:
- If you don`t have any fresh herbs on hand, just take a frozen herb mixture, but it doesn`t taste that good.
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