I used ricotta (no quark available here in OZ), and I subbed roasted red pepper. I also halved the amounts of dairy. It was pretty good, especially after I added ground black pepper, and it did improve overnight in the refrigerator. Oh, I used the chives in the mixture but parsley was sprinkled over when it was served on thin rice crackers. Next time I make this I want to add finely chopped pickled onion. Lemon pepper would be good too. Thank you.