From: Linda McCartney’s Home Cooking, p. 145
A herby dip with cream cheese and sour cream.
This dip is very easy to make and creamy and delicious. I tried a lighter version and substituted all of the cream cheese for quark. If you are really looking for a low-fat dip, use plain yoghurt instead of the sour cream. The dip will be slightly less creamy and have a less intense taste (after all, fat is a great flavour enhancer), but will be light and fresh. Use any herbs that are growing on your window sill, or use frozen or dried herbs. When using dried herbs, allow the dip to stand for at least 30 minutes so that the flavour can develop and the herbs have time to soften.