Garlic basil quark dip
Cheesy, creamy low-carb dip that’s perfect for veggie sticks or crackers.
Tags: keto/lchf, paleo, vegetarian, gluten-free
Quark? No, we aren’t talking particle physics. Quark is a European fresh, soft cheese known to us simply as hung curd. Easy to make and light on the pocket, this cheesy, creamy dip pairs well with fresh or pickled vegetables, chips and crackers. It also makes a delicious spread for bread and a creamy dressing for salad. This recipe serves 2 people.
Garlic basil quark dip
serves 2
Ingredients
- 500 grams full-fat, fresh curd
- 2 small cloves garlic, finely chopped
- 1/4 tsp chilli flakes
- 1/4 tsp whole peppercorns, crushed
- 4–5 leaves Italian basil, thinly sliced
- Sea salt, to taste
Directions
For the quark
- Use a clean kitchen cloth to strain the curd. Bring together the corners of the cloth and squeeze the curd gently. Suspend over a bowl in the refrigerator for a few hours or overnight to let excess water drip.
- Remove the strained curd into a bowl and use immediately or refrigerate until needed.
Tip: Make sure the curd is really fresh for best results. Homemade curd from full-fat milk works really well.
Quark is a also an excellent and affordable substitute for cream cheese in cheesecakes.
Leftover whey can be salted and added to vegetable ferments for a probiotic boost.
For the dip
- Mix together quark, garlic, chilli flakes, crushed peppercorns, basil and salt. Make sure all the ingredients are incorporated well and the dip is smooth with no lumps.
- Serve immediately or cover and refrigerate for up to 2 days.
Variations: Add a teaspoon of pesto for a creamy pesto dip. Add one small roasted and ground red bell pepper for a creamy roasted pepper dip.
Nutritional Information
per serving
Calories: 86 kcal
Fat: 5.3 g
Protein: 7 g
Net Carbs: 2.1 g
