The Rhine-Hessian cream cheese dip with small salted pretzels
Together with the sister duo from the Tauber Valley Annalena and Johanna from @HeyFoodsister this recipe was created.
Inspired by our Poetry in Glass® childhood heroes
Spundekäse is not only suitable as a special snack for balmy summer nights, but also tastes great on top of it. The Rhine-Hessian cream cheese dip, which is traditionally eaten with small salted pretzels, goes excellently with a glass of wine and also satisfies the little hunger in between. So who better to present the recipe than the Mainzelmännchen? After all, Spundekäs is available on every street corner in Mainz. So enjoy this recipe with Det, Berti, Conni & Co from our Poesie in Glas® series and have fun cooking it.
Spundekäse
Ingredients
150 g sour cream
150 g cream cheese
150 g quark
1 clove of garlic
2 tsp paprika powder
Salt, pepper
Chives
Salted pretzels
Method
In just a few steps, the Spundekäse is ready to be served.
Mix the sour cream, cream cheese and quark until smooth.
Crush the garlic clove with a press, stir it in together with paprika powder, salt and pepper.
Garnish with chive rolls and serve with salted pretzels..
You are also welcome to download the recipe as a PDF file.
