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🍽️ Quark dip with roasted bread sticks

610 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 2 bunch chives
• 1 bunch parsley
• 500 g sour cream quark
• 125 ml milk
• salt, pepper from the mill
• 12 slices wheat bread
• 100 g butter
• a little rose and sweet paprika powder
• 4 tbsp vegetable oil
• 2 tbsp nut or sesame oil

Instructions

1. 1. Cut the pepper in half and remove the seeds.
2. 2. Wash the pepper and dice the flesh into fine cubes.
3. 3. Rinse the chives and parsley and shake them dry.
4. 4. Cut the chives into fine rings.
5. 5. Finely chop the parsley.
6. 6. Stir the quark and milk until smooth.
7. 7. Season the quark mixture with salt and pepper.
8. 8. Divide the quark mixture into two equal portions.
9. 9. Stir the pepper cubes and half of the chive rings into the first portion.
10. 10. Stir the remaining herbs into the second portion.
11. 11. Fill the two quark mixtures into well-sealable bowls.
12. 12. Place the bowls in the refrigerator to cool.
13. 13. Cut the wheat or toast bread lengthwise into four strips each.
14. 14. Melt the butter in a pan.
15. 15. Roast half of the bread strips in the butter until golden brown.
16. 16. Season the roasted strips with rose and sweet paprika powder.
17. 17. Heat two tablespoons of vegetable oil and one tablespoon of nut or sesame oil for the remaining strips.
18. 18. Roast the remaining bread strips in two batches in the heated oil.
19. 19. Let the roasted strips cool on a rack.
20. 20. Pack the cooled bread strips in parchment bags.
21. 21. Serve the quark dip with the roasted bread sticks.

Nutrition per serving

• kcal: 610
• Protein: 19 g · Fett/Fat: 35 g · Carbs: 53 g