Colorful Veggies with Dip

Ingredients

• 750 g mixed vegetables of choice (e.g., carrots, bell peppers, radishes, tomatoes, cucumbers, fennel, celery stalks etc.)
• 200 g low‑fat quark
• 50 g sour cream
• 50 g crème fraîche
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• 0.5 bunch Chives
• 0.5 bunch dill

Instructions

1. 1.

   Clean, wash and optionally peel the vegetables. Blanch green beans and cauliflower briefly in boiling water before use. Then cut into bite‑sized pieces or slices or strips.

2. 2.

   Whisk low‑fat quark with sour cream, crème fraîche and lemon juice until smooth. Season with salt and pepper. Wash, dry and chop the herbs. Fold them into the quark mixture.