Cucumber and mint dip

Cucumber and mint dip recipe

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  • Serves 3
  • 8 mins to prepare
  • 10 calories / serving


  • 100g Quark
  • 1/4 tsp rapeseed oil
  • 1 garlic clove, peeled and crushed
  • 5cm cucumber, finely chopped (plus a few slices for garnish)
  • Lemon juice, a squeeze
  • White wine vinegar, a splash
  • 3-4 mint leaves, torn
  • Salt
  • White pepper


Mix together the Quark, rapeseed oil, peeled and crushed garlic clove. Add the finely chopped cucumber, a squeeze of lemon juice, a splash of white wine vinegar and 3-4 torn mint leaves. Season to taste with salt and white pepper. 

Stir well and serve with salad and a few whole slices of cucumber.

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