A low-fat nutrient dense Herb Quark Dip to dip your raw vegetables in or even to use as low-fat tasty salad dressing. Excellent recipe to use up all leftover herbs.
It was my son’s Birthday this week and birthday parties are no exception for my family: we always want to eat healthy. One of the party’s foods served was veggie sticks with my Herb Quark Dip. Everybody loved it! So easy, so simple and yet so delicious.
Now, ever since I left Germany I have had a hard time finding quark. If you live anywhere this is impossible to find you can simply replace it by a Ricotta cheese and sour cream mixed in a 3:1 ratio.
Another alternative is Greek yogurt. It has about the same consistency (tastes totally different though). Neither offers the low-fat qualities of quark does. Nothing can really replace real quark. No reason to pass on this yummy herb dip, though.
Make it anyway. Use whatever you can get your hands on as a replacement. You will love it just as much. I was lucky to find real quark in a special little shop and am beyond excited.
This specific herb quark dip recipe contains A LOT of herbs. Herbs are the most perfect superfood of all times but kind of always die in the fridge. Or is that just me?
A recipe calls for a 1/4 bunch parsley and the rest….dies. This is an excellent recipe to use up all leftover herbs because you can use any herbs in any quantity for this.
Using the ones I suggest, because they create such a lovely harmonious smell will give you a dip very rich in Vitamin A and C, Iron, Calcium and Magnesium.
Add the raw vegetables on top and you end up with a nutrient bomb as appetizer or snack. My mom loves to serve this dip with pretzel sticks. It’s so dense it actually sticks to the pretzel sticks and tastes great!
For more dips like this, check out this Greek Yogurt Tahini Dip with Roasted Vegetables or this delicious Peruvian Dip called Hauncaína. The huancaina dip is a lot richer than the Quark Dip but remember it’s so you eat more vegetables and you only eat little :)
Herb Quark Dip
- 500 g Quark
- 2 Tbsp milk
- 50 g fresh parsley
- 30 g fresh dill
- 30 g fresh basil
- 5-10 fresh mint leaves
- juice of half a meyer lemon
- 2 tsp honey
- Chop all your herbs very finely.
- Mix together all ingredients.
- Salt to taste.
- Voilà ready!