Summary

Ingredients

• 250 g low-fat quark (low-fat curd cheese)
• 50 g pickled cucumber (s)
• 80 g tomato paste
• 2 tablespoon balsamic vinegar, preferably red
• 1 tablespoon cucumber water
• a bit salt
• 0.5 teaspoon ½ powder (rock sugar powder), or sugar
• 1 teaspoon marjoram or oregano
• possibly parsley, fresh

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Instructions

1. Finely chop the pickles, mix with the other ingredients and season. If available, refine with fresh parsley.
2. The shelf life of the spread depends on the curd`s expiration date. If you use sweeteners and low-fat quark, the total dip has around 260 kcal.