Mix the cream cheese with the cream and yoghurt until smooth. Chop the garlic, capers and the pickled cucumber very finely and mix in. Salt and pepper and season with parsley and chives. Of course, other herbs are also allowed.
Let it steep in the refrigerator for 1 to 2 hours. The longer the better.
Tastes good with fondue as well as grilled or just with baguette.
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