German Paprika Cream Cheese Spread is a delightfully simple recipe. With just a few key ingredients: cream cheese, butter, paprika powder, and salt you can create a delicious, lightly red mixture that pairs perfectly with raw onion. This uncomplicated spread, known as Spundekäse, is a versatile accompaniment to any bread, from rye to ley rolls, and can be enjoyed with small salty pretzels as a snack.
Table of Contents
Recipe
Traditional German Cheese Spread
Ingredients
- 60 g butter
- 150 g cream cheese
- 150 g Quark fat 20%-40%
- 1/2 tsp paprika powder
- 1/2 garlic clove
- 1/2 raw onion rings for serving
- fresh bread or pretzels for serving
Instructions
- The the butter out of the fridge and let it come to the room temperature. You can leave butter on the countertop for 45 minutes or use the microwave to speed up the process.
- Mush the butter with a fork.
- Add cream cheese and quark and mix all the ingredients together. If you want your spread chunky, mix it with the fork. If you want to have a smooth spread use hand mixer.
- Add spices and mix until well combined.
Spundekäse, the German Paprika Cream Cheese Spread, has deep roots in our home state of Hessen. It’s a beloved part of our culinary heritage, often enjoyed with a glass of local grape or apple wine. You can find it on the menus of restaurants, vineyards, apple wine taverns, and even in supermarkets, such as the renowned Spundekäse from Schwälbchen. This regional connection adds a special flavor to the spread, making it a staple in Rheinhessen and the Rheingau.
Spundekäs was once firmer in consistency and served in the shape of a barrel stopper (called a Spunde). That’s what its name came from. Today, it resembles quark or other fresh, soft cheeses in texture.
Ingredients & Substitutes
Butter—regular butter will do! Butter makes the spread firmer, especially if you eat it straight from the fridge.
Cream Cheese—choose the cream cheese you like. To save some calories, you can go for cream cheese with yoghurt.
Garlic—use fresh garlic. You don’t necessarily need to include garlic, but it adds another layer of flavour to the cream cheese dip.
Paprika Powder—You can add as much sweet paprika powder as desired. I like the subtle flavour of paprika in the spread, but if you want, please adjust the quantity of it in the recipe.
Onion—Use the onion you like eating raw. My suggestion is to use white or red onion. Red onion is sweeter and less pungent than white onion. To serve, dice the onion or cut it into thin rings.
Bread — German Paprika Cream Cheese Spread tastes best with ley pastry, small snack pretzels, rye and even brown bread.
Tips
Previously, the blend was mixed with a fork, but soon, the fork was replaced with a hand mixer that completed the job quickly. I always keep the spread a little chunky. It’s a delightful surprise to taste a small clump of butter now and then.
German Paprika Cream Cheese Spread will taste better if you leave it overnight in the fridge.
Before serving, I would take it out so the butter can warm up and get softer. The raw onion comes on the top or the side of the German Paprika Spread right before serving.
Storage & Reheating
You can keep German Paprika Cream Cheese Spread in the refrigerator for up to 7 days.
Variations
German Paprika Cream Cheese Spread is a canvas for culinary creativity. There are countless variations of this versatile spread, each offering a unique twist. Some recipes include egg yolk, creme fraiche, or quark, while the choice of spices can also vary. In addition to paprika powder, you can experiment with garlic, caraway seeds, mustard, or capers. This versatility invites you to explore and create your own unique version of this beloved spread.
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