Herb curd dip

Name: Herb curd dip
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Low-fat curd; 3 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small onion; 1/2 bunch Dill; 1/2 bunch Parsley; 1 red and yellow pepper; 1 Cucumber; 1/2 Beet Cress

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g Low-fat curd
3 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small onion
1/2 bunch Dill
1/2 bunch Parsley
1 red and yellow pepper
1 Cucumber
1/2 Beet Cress

Directions

1
Stir the quark and cream until smooth. Season to taste with salt and pepper. Peel onion, dice very finely and stir in. Wash dill and parsley, dab dry and chop finely, except for a little bit for garnishing.
2
Clean, wash and slice the peppers. Wash the cucumber. Roughly grate half on the raw vegetable grater and fold into the quark. Cut the rest into sticks. Cut cress from the bed and fold it into the quark.
3
Pour into small bowls and arrange with the vegetable sticks.