It’s a glorious afternoon at Quark Castle!
I’ve just returned from tending to the castle gardens where I picked a basketful of fresh herbs. I’m relaxed and ready to focus on my next task: preparing for today’s open house!
I’m opening the doors to the castle this afternoon and I expect dozens of visitors.
Instead of serving a meal, I’m making lots of appetizers and finger foods. Along with the herbs from my garden, I’ll be using my favorite ingredient, Quark, in as many dishes as possible.
It’s also incredibly easy to use in a dip or a spread, and it instantly adds protein to your dish. I’ve used it to make tzatziki before and the result was delicious.
Another crowd-pleaser is a simple fresh herb dip recipe that’s made with chives, Quark and a dash of salt. Since Quark is naturally low in salt, adding a little extra won’t change the nutritional value.
Chives are flavor powerhouses and a little goes a long way. Did you know that they’re a good source of vitamins, minerals and antioxidants?
This herb dipping sauce can be made minutes before serving or you can whip it up a few hours in advance and keep it refrigerated.
I like to make a big batch and put out a few bowls of it at a time, refilling as necessary. For variety, you can make add more or less water to make it thicker or thinner.
Besides being easy to make, good for you, and tasty, this healthy appetizer is also incredibly versatile.
You can use it as an herb dip for bread, for veggies, for chips—for just about anything.
If there are any leftovers (though there usually aren’t), I like to mix them into mashed potatoes.
Keep reading for the full recipe!
Royal Herb Dip with Quark
- 2 cups Quark (homemade or store bought)
- 1 cup chives, chopped
- 1 tsp salt
- 2 tbsp sparkling water
- Wash, pat dry and cut the chives into small pieces.
- Add the chives and salt to the Quark and mix in a bowl by hand or with a mixer. Add some water if you want a more creamy texture.
- Leave to chill in the refrigerator for 20 minutes.
- Serve and enjoy!