Spundekäs (pepper and onion dip)

Ingredients for 6 servings:

• 1 cup herb cream cheese
• 2 cups cream cheese
• 1 medium-sized onion(s), diced
• some milk
• small bunch of chives, fresh or dried
• n. B. Paprika powder, sweet
• some salt

Instructions

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

Mix the cream cheese thoroughly with a hand mixer, then fold in the finely diced onion. Since the mixture is quite thick, I lighten it up with a splash of milk (the amount varies depending on the desired consistency) – but be careful: only add small amounts of milk to the cream cheese, a little at a time, otherwise it will quickly become too runny. Once everything is well blended, season the mixture generously with paprika powder and salt and season to taste. The paprika should come through well, and the mixture should have a slightly salty note. The slightly reddish color that the Spundekäs takes on from the paprika powder might serve as a measure. Once everything is well blended, I smooth the surface and scatter the chives on top. It tastes great as a dip for vegetables like peppers and cucumber, and also pairs well with baked potatoes. Or simply enjoy it on a baguette.