Pfälzer Spundekäs

Originally from Mainz, this combination of cream cheese, quark and sour cream is a very typical spread in Rheinhessen and Rheingau.

Ingredients:

4 ounces cream cheese
4 ounces Quark cheese
100 ml sour cream
1/2 onion
garlic
pepper, salt
2 teaspoons paprika

Preparation:

Mix the cream cheese, quark and sour cream together in a bowl and beat until creamy. Dice the onions finely and add to the mixture. Season with pressed garlic, paprika, salt and pepper and allow to sit for 3 hours in a refrigerator.

Serve with potatoes boiled in their skins (Pellkartoffel) and radishes. Spundekäs also tastes great served with fresh bread or salted pretzels.