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Mainzer Spundekäs (with garlic)

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Ingredients for 4 servings:

  • 250 g quark (20% fat)
  • 250 g quark (40% fat)
  • 100 ml sweet cream
  • 200 g sour cream
  • 3 tbsp butter, soft
  • 1 onion(s)
  • 1 clove(s) garlic
  • 2 tsp paprika powder, mild
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pairs wonderfully with beer and wine. An absolute must for any party in Rheinhessen.

Combine the quark, sour cream, cream, and butter until smooth. Finely chop the onion and garlic and stir well into the quark mixture along with the paprika. Season with salt and pepper and let it sit in the refrigerator for at least 2 hours. Serve with small pretzels or fresh pretzels and enjoy with wine or beer. Tip: If you prefer a more intense color, add more paprika.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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