Put the cream cheese and whipped cream with the salt in a bowl and mix with a hand mixer (whisk) on a low setting so that an even cream is formed. Add the remaining ingredients and stir again on a low level and season to taste.
Pour into a suitable bowl and place in the refrigerator for a while, at best overnight.
The next day stir again briefly with a tablespoon and enjoy pure on bread or as a spread instead of margarine under cheese.
Place the cream in the refrigerator for storage. Also goes well with potatoes in the pot or in the oven.
Ingredients
Print Recipe
Pin Recipe