Spundekäs from Moselle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g cream cheese e.., Buko
- 250 g quark, 40%
- 1 clove (s) garlic, pressed
- 1 teaspoon salt
- Pepper, black
- Paprika powder, noble sweet
- 1 spring onion (s), only the green, for garnish
Print Recipe
Pin Recipe Instructions
- Put the cream cheese and quark with the spices and garlic in a slightly taller mixing vessel and mix well with the hand mixer. Season the cheese to taste and, if necessary, add pepper and paprika powder. Use salt sparingly as the garlic is also hot.
- Transfer the mixture to a bowl and garnish with the spring onion stalks cut into thin rings.
- The Spundekäs goes very well as a dip with baked or baked potatoes or simply enjoyed with bread.
- Tip:
- I prepare the Spundekäs the day before so that the spices can permeate nicely. Store in the refrigerator in a bowl with a tight lid.
- Take out of the fridge 30-45 minutes before serving.
- Spundekäs can be kept in the refrigerator for several days, but we usually can`t do that.
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