Rucola-Tomaten-Dip (arugula and tomato dip)
A fresh dip built on quark or thick yoghurt, arugula and tomato blended briefly so flecks of green and red stay visible rather than turning into a uniform pink paste. Salting and briefly draining the diced tomato before mixing is what keeps the dip from turning watery within an hour of making it.
Prep10 min
Rest10 min
Servings4
Christoph's arugula and tomato dip, the tomato salted and drained briefly so the dip doesn't turn watery.
Ingredients
Units
Temperature
Servings
Dip
- 150 g tomato, finely diced rounded
- 3 g fine salt, for salting the tomato rounded
- 40 g fresh arugula rounded
- 250 g quark or thick yoghurt rounded
- 20 ml olive oil rounded
- 1 garlic clove, grated rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Toss the diced tomato with the salt and let sit in a sieve for 10 minutes, then drain off the released liquid.
- Roughly chop the arugula.
- Combine the quark, olive oil and garlic in a bowl. Fold in the drained tomato and chopped arugula, or pulse everything briefly in a food processor for about 10 seconds if you want a slightly finer texture, leaving visible flecks.
- Season with salt to taste.
Notes
- Salt and drain the tomato before mixing. Fresh tomato releases a surprising amount of water as it sits; salting draws it out in advance so the dip stays thick rather than turning watery within the hour.
- Don’t over-process the dip. A few seconds of pulsing keeps visible green and red flecks; blending fully turns it into a uniform, slightly muddy pink that loses the fresh contrast.
- Add the garlic just before serving if you can wait, or let the dip rest 10 minutes so the raw edge mellows.
- It keeps for 2 days in the fridge, though it’s best eaten within a few hours since the arugula wilts slightly over time.
Ingredient substitutions
- Quark can be swapped for full-fat plain yoghurt.
- Arugula can be baby spinach for a milder, less peppery version.
- A pinch of chili flakes or a little lemon zest brightens the dip further.
From Christoph Mayer