I have made this more often than most any other recipe I make. It is a truly versatile condiment. It can be used as a dip for your favorite snacks or served as a cooling raita alongside any Indian curry heady with intoxicating spices. And by just simply adding a little buttermilk or runny yogurt you can transform this dip into a creamy dressing for any salad that you create.
Mixed Herb Dip
Makes about 2½ cups.
Approximately 10 minutes to make.
1 cup of full-fat cream cheese (250 grams), at room temperature
½ cup Quark or mayonnaise
1 cup full-fat yogurt
2-3 scallions finely minced
⅓ cup frozen, chopped mixed herbs (I buy them in a 70 gram-size package)
1 teaspoon sea salt (½ teaspoon table salt)
½ teaspoon freshly ground black pepper
Place all of the ingredients into a medium-sized mixing bowl and stir well, until all the ingredients are well incorporated. Alternatively you can place the ingredients into the bowl of a food processor and whirl until combined. Enjoy immediately, but for best results, refrigerate the dip for at least 2 hours before serving.
Allowing the dip to chill will help it to set and give it time for the flavors to marry.
Consider using this as a salad dressing by thinning it out with buttermilk or runny yogurt.