Basic recipes
Herb curd dip
A fresh herb quark dip for baked potatoes, vegetables, bread or grilled dishes. Quick to make and very versatile.
Timing
- Preparation: approx. 10 minutes
- Brewing time: approx. 10 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 85 kcal
- Protein
- ≈ 8.1 g
- Carbohydrates
- ≈ 2.4 g
- Fat
- ≈ 4.5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp natural yogurt · ≈ 30.0 g
- 1 tbsp crème fraîche · ≈ 15.0 g
- 1 small clove of garlic · ≈ 3.0 g
- some lemon juice · ≈ 15 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g quark
- 2 tbsp natural yogurt
- 1 tbsp crème fraîche
- 2 tbsp chopped herbs, e.g. E.g. parsley, chives, dill
- 1 small clove of garlic
- Salt
- pepper
- some lemon juice
Instructions
- Put the quark, yoghurt and crème fraîche in a bowl.
- Finely chop the herbs and add them.
- Finely chop or press garlic.
- Mix everything together.
- Season with salt, pepper and a little lemon juice.
- Let it steep briefly and serve.
