Recently, I found quark at my nearest Whole Foods Market. Quark is a German cheese similar to cream cheese, and I have been wanting to try it for a while. It is not quite as stiff as cream cheese and has a lot less fat. In fact, it only has 2 grams of fat per ounce as opposed to the 9 grams per ounce in full fat cream cheese. So, after getting it home, I needed to decide what to do with it. Traditionally, quark is used to my cheesecake, but having had more than my share of cheesecake over the holidays, I decided to look for something that wasn’t sweet – though I am going to have to make that cheesecake someday. Finally, I decided to make a lighter version of the radish dip my mother made when I was growing up. Now, don’t worry if you are not a big radish fan, this is still delicious. It is very fresh tasting, and I have even had people mistake it for shrimp dip.
The recipe actually came from my mother’s women’s club’s cookbook and was actually submitted by one of her friends, who I have heard looks at this blog sometimes, but I don’t know how she would feel about having her name online, so I will leave that out here. The original recipe had cream cheese instead of Quark, so if you can not find Quark, you can use cream cheese or neufchatel. I also cut the butter back a bit, added a little garlic, and used chives instead of onions. Hope you enjoy!
This recipe was shared on Foodie Friends Friday.
- 1 cup radishes, chopped
- 2 cloves garlic
- 2 tsps. chives, minced
- ½ tsp. celery seed
- ½ tsp. salt
- 8 oz. quark
- 3 Tbsps. unsalted butter, softened
- Process all ingredients until smooth in a food processor using the knife blade.
- Serve with crackers, melba toast, or raw vegetables