Originally from Mainz, this combination of cream cheese, quark and sour cream is a very typical spread in Rheinhessen and Rheingau.
Region North Rhein Westphalia, Rhineland Palatinate
- 4 ounces cream cheese
- 4 ounces Quark cheese
- 1/2 cup sour cream (100 ml)
- 1/2 onion
- 2 teaspoons paprika
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.