📝 About This Recipe
A quintessential staple of German 'Abendbrot' or breakfast tables, this vibrant quark spread captures the essence of a European spring garden. The creamy, high-protein quark provides a velvety canvas for the sharp, peppery crunch of fresh radishes and the delicate onion-like notes of garden chives. It is a refreshing, light, and nutritious dip that balances richness with a crisp, clean finish.
🥗 Ingredients
The Dairy Base
- 500 grams Quark (full-fat or low-fat depending on preference)
- 2-3 tablespoons Greek Yogurt or Sour Cream (to reach desired creaminess)
- 1 tablespoon Heavy Cream (optional, for extra silkiness)
The Garden Vegetables
- 1 bunch Red Radishes (about 8-10 pieces, washed and trimmed)
- 1 small bunch Fresh Chives (finely snipped)
- 1 small Shallot (very finely minced)
- 1/4 cup Cucumber (finely diced and patted dry)
Seasonings and Aromatics
- 1/2 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Paprika (sweet or smoked for a hint of color)
For Garnish
- 3-4 pieces Radish Slices (cut into thin rounds)
- 2 pieces Chive Blossoms (optional, for a floral touch)
- 1 teaspoon Extra Virgin Olive Oil (to drizzle)
👨🍳 Instructions
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1
Begin by placing the quark in a medium-sized mixing bowl. If the quark appears very dry, use a whisk to break it up until it is smooth.
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2
Add the Greek yogurt (or sour cream) and the optional heavy cream to the quark. Whisk vigorously for 1-2 minutes until the mixture is light, airy, and completely lump-free.
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3
Prepare the radishes by washing them thoroughly and removing the green tops. Grate half of the radishes using the coarse side of a box grater and finely dice the other half to provide a variety of textures.
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4
Place the grated radishes in a clean kitchen towel or paper towel and squeeze gently to remove excess moisture. This prevents the dip from becoming watery.
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5
Finely mince the shallot. If you find raw shallots too pungent, you can soak the minced bits in cold water for 5 minutes, then drain and dry.
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6
Using sharp kitchen shears or a knife, snip the chives into tiny rings. Reserve a teaspoon for the final garnish.
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7
Fold the prepared radishes, minced shallot, diced cucumber, and the majority of the chives into the quark mixture using a rubber spatula.
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8
Add the lemon juice, sea salt, and freshly cracked black pepper. Stir gently to combine all the flavors.
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9
Taste the spread. Quark can vary in acidity, so add a touch more lemon juice or salt if needed to make the flavors pop.
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10
Transfer the spread to a serving bowl. Smooth the top with the back of a spoon, creating a slight swirl pattern.
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11
Garnish with the reserved chives, thin radish slices, and a tiny pinch of paprika for color.
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12
For the best flavor, cover and refrigerate for at least 20-30 minutes before serving. This allows the radish and chive oils to infuse into the dairy.
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13
Just before serving, add a tiny drizzle of extra virgin olive oil over the top for a professional, glossy finish.
💡 Chef's Tips
If you cannot find quark, a mixture of two parts strained Greek yogurt and one part ricotta cheese is an excellent substitute. Always squeeze the moisture out of the grated radishes and cucumbers to ensure your dip stays thick and spreadable. For a spicier kick, add a half-teaspoon of freshly grated horseradish to the mix. Use the freshest chives possible; if they are wilted, they lose their signature bright, grassy flavor. This dip is best consumed within 24 hours, as radishes tend to release more water and lose their crunch over time.
🍽️ Serving Suggestions
Serve alongside warm, thick slices of dark German rye or pumpernickel bread. Use it as a healthy dip for crunchy vegetable crudités like carrots, celery, and bell peppers. It makes a fantastic topping for baked potatoes or boiled new potatoes tossed in butter. Pair with a crisp, dry white wine like a Riesling or a light pilsner beer. Spread it inside a smoked salmon wrap for a sophisticated and protein-packed lunch.