Spundekaese Recipe

I absolutely love this Spundekaese recipe because it’s a creamy, flavorful dip that combines the tang of quark and sour cream with a delightful kick of paprika and chives. Perfect for impressing friends at gatherings, it’s a breeze to whip up and tastes amazing with fresh bread or pretzels!

Begin a delectable adventure with my Spundekaese recipe, a traditional German spread that embodies unfathomable flavors and thrilling textures. I adore blending 250g of quark or cream cheese with 100g of sour cream for the extremely plush base.

The super finely minced onion, sweet and hot paprika powder (both of which I had to order from a specialty store; a well-stocked grocery store at my very own kitchen will have you covered), and fresh chives create loops of flavor that bind this dish securely to the palate. Seasoned with salt, freshly ground black pepper, and optional caraway seeds, this spread is a supremely social food.

Ingredients

Quark or Cream Cheese:
Rich and smooth; loaded with protein; provides a flavor that is both mild and tangy.

Sour Cream:
Imparts a deep, delectable creaminess; is a good source of calcium and heart-healthy fats.

Onion:
Presents a fibrous and subtly sweet taste.

Supplies plenty of vitamin C and makes for a nice, light snack.

Sweet Paprika Powder:
Sweet, mild spice that enhances color; rich in antioxidants.

Chives:
Onion flavor, delicate but present; a rich source of vitamin A, C, and K.

Caraway Seeds:
Earthy warmth is optional; fiber and minerals are plentiful.

Ingredient Quantities

• 250g quark or cream cheese
• 100g sour cream
• 1 small onion, finely chopped
• 1 tablespoon sweet paprika powder
• 1/2 teaspoon hot paprika powder (optional)
• 1 tablespoon chopped chives
• Salt to taste
• Freshly ground black pepper to taste
• Caraway seeds (optional)

Instructions

1. In a medium bowl, mix until smooth and well blended the quark or cream cheese and sour cream.

2. Combine the finely chopped onion with the mixture and stir until evenly distributed.

3. Add the sweet paprika powder and, if you want it, the hot paprika powder for additional spiciness, and mix well.

4. Mix the chopped chives into the cheese mixture.

5. Add salt and freshly ground black pepper to taste, making necessary adjustments to ensure proper seasoning.

6. Add the caraway seeds for an extra layer of flavor, mixing them into the spread if you are using them.

7. Move the blend to a dish for serving, smoothing the top with a spoon and making it as level as possible.

8. For presentation, you may choose to add a few extra chives or a light dusting of paprika.

9. Plastic wrap covering, refrigerate for at least one hour to let the flavors meld together.

10. Chill and serve with fresh bread or pretzels; they make perfect dippers for this delicious German treat. Enjoy your Spundekaese!

Equipment Needed

1. Medium bowl
2. Mixing spoon or spatula
3. Measuring spoons
4. Knife
5. Cutting board
6. Spoon (for smoothing and serving)
7. Plastic wrap
8. Serving dish

FAQ

• What is Spundekaese?Spundekaese is a German cheese spread. It is a traditional item of German cuisine, particularly in the Rhineland-Palatinate region, where it originated. The spread is typically enjoyed with pretzels and various types of bread.
• Can I substitute the quark?Indeed, it is possible to use cream cheese, or a blend of cream cheese and Greek yogurt, in place of quark and obtain a substitute that has a comparable flavor and consistency.
• Do I need to use both types of paprika?Sweet paprika is essential for the flavor; the use of hot paprika is optional. If you like it a bit spicy, you might include it and adjust the amount to your taste.
• How long can I store Spundekaese?Spundekaese may be kept in a sealed container in the fridge, good for 3 days. Serve it straight from the container or use it as a spread. When it comes to flavor, this stuff is at its best when you can still see it wiggling on a plate.
• Are caraway seeds necessary?Optional as they are, caraway seeds add such a distinct flavor that they’re almost a requirement. Of course, if you’re averse to caraway, you can leave it out or substitute something else, like cumin.
• What dishes pair well with Spundekaese?Pretzels are the traditional accompaniments to Spundekaese, but the regional specialty also pairs well with the following:

  – Rye bread
  – Crackers
  – Fresh vegetables (radishes, celery sticks, etc.)

• Can I make this recipe vegan?Indeed, a vegan version can be made; use non-dairy cream cheese and sour cream alternatives. When making these substitutions, ensure the vegan products match the original ingredients in texture for the best result.

Substitutions and Variations

Substitute Greek yogurt or ricotta cheese for quark or cream cheese.
Sour cream: Plain yogurt or crème fraîche can be used as a substitute to achieve a comparable flavor profile.
Paprika powder, sweet: Use smoked paprika instead for a flavor that’s deeper and more smoky.
Chives: For a similar fresh flavor, substitute with green onions or finely chopped parsley.
Caraway Seeds: Replace with fennel seeds for a similar note of aromatic flavor.

Pro Tips

1. Room Temperature Ingredients Ensure that the quark or cream cheese and sour cream are at room temperature before mixing. This will make it easier to achieve a smooth consistency without lumps.

2. Finely Chop the Onion Make sure the onion is chopped as finely as possible to prevent large chunks in the spread, allowing the flavors to blend more seamlessly.

3. Customize Spice Levels Adjust the amount of hot paprika and black pepper according to your taste preference. You can start with small amounts and gradually add more to suit the desired level of spiciness.

4. Toast Caraway Seeds If using caraway seeds, toast them lightly in a dry pan before adding them to the mixture. This will enhance their flavor, giving an added depth to the spread.

5. Flavor Infusion Time For best results, prepare the spread a day in advance and let it sit covered in the refrigerator overnight. This extra time will allow the flavors to fully develop and meld together perfectly.