Raw Vegetables with Quark Dip

Ingredients

• 750 g mixed vegetables of choice (e.g., carrots, bell peppers, zucchini, tomatoes, cucumbers, green asparagus, etc.)
• 200 g low‑fat quark
• 50 g sour cream
• 50 g crème fraîche
• Salt
• Pepper (freshly ground)
• chives (½ bunch each)
• parsley (½ bunch each)

Instructions

1. 1.

   Wash and trim the vegetables as needed. Cut them into bite‑sized pieces, slices or sticks.

2. 2.

   Whisk the quark with sour cream and crème fraîche until smooth. Season with salt and pepper. Wash, dry, and chop the herbs, then fold them into the dip.