Quark Cheese Dip with Herbs and Onion

12 Mar


this is going to be a ridiculous post. I swear we’ve eaten nothing but pasta with grilled vegetables all week, which is boring and no one wants to hear about it. The only exception was last night, when we had deep fried fish fingers, potatoes, and a quark cheese dip. The latter one will be today’s ‘recipe’ (ahem), because seriously, it’s the only thing I can think of to blog about this week.

Okay, so:
Put plain quark cheese into a bowl. I used a little less than 1/2 pound for two eaters. Add chopped herbs of your choice; you can use them fresh or frozen. I used about 2 tbsps. of a frozen mix (one of those that you can get at the market). I think chives are a good choice, as are parsley, basil, or lemon balm, i.e. herbs with soft leaves (no hard needles like rosemary or thyme). Add an amount of finely chopped onion that suits you; I added maybe 2 tbsps. of a ‘sweet’ yellow onion. Stir well; add salt, pepper, and a pinch of sugar to taste. Done!
This dip tastes best when given a couple of hours, so I suggest preparing it in the afternoon. Simply let it sit in the fridge until serving. It is good on potatoes, but also on crackers, bread, chips, etc.

Have a nice weekend!! Let’s hope that next week will be more interesting, foodwise.
xoxo, F.

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