blend · dip
★★★ KITCHENPrep 10 minBrickdock Gewürz-Dip
Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.
A chef-cited dip from the catalog.
Ratio
Ingredients
- Peanut Oil — 150 g Erdnussöl
- Fromage Blanc — 150 g Quark
- Paprika — 1 TL Paprika (5 ml)
- Curry Powder — 1 TL indisches Curry (5 ml)
- Salt — Salz (2 g)
- Pepper — Pfeffer (0.5 g)
- Tomato — 1 Tomate (peeled/seeded)
- Cucumber — ¼ Gurke (salted 2 h, drained)
- Red Pepper — ½ rote Peperoni
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Brickdock Gewürz-Dip wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.
Originally published as Gewürz-Dip.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Andreas Caminada / GaultMillau Atelier (Mistkratzerli) (published as “Gewürz-Dip”). Full citation lives in Provenance.