🍽️ Creamy Roquefort Pistachio Dip

Name: Creamy Roquefort Pistachio Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g Roquefort; 500 g quark; 50 g sour cream; 50 g whipping cream; 3 tomatoes; 100 g chopped pistachio kernels; 2 tbsp chives; salt; pepper (from the mill)

445 kcal · 30 min · 4 servings

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Ingredients

100 g Roquefort
500 g quark
50 g sour cream
50 g whipping cream
3 tomatoes
100 g chopped pistachio kernels
2 tbsp chives
salt
pepper (from the mill)

Instructions

1. Place the crumbled Roquefort cheese, quark, sour cream, and cream into a bowl. Stir the ingredients slowly and steadily together until a smooth and creamy mixture forms.
2. Pour boiling water over the tomatoes briefly to blanch them (quickly cool down). Peel off the skin, cut the tomatoes into quarters, remove the core, and dice them. Gently fold the tomato cubes and pistachios into the cheese cream.
3. Stir half of the finely chopped chives into the cheese mixture. Season the dip to taste with salt and pepper. Serve on plates and garnish with the remaining chives.

Nutrition per serving

kcal: 445
Protein: 28 g · Fett/Fat: 33 g · Carbs: 9 g