Ingredients with Measurements:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup quark (or Greek yogurt)
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped marinated artichoke hearts
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
Special equipment needed:
- Food processor or blender
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. In a food processor or blender, combine the cream cheese, sour cream, quark, Parmesan cheese, artichoke hearts, garlic, salt, black pepper, paprika, and cayenne pepper. Pulse until smooth.
2. Transfer the mixture to a mixing bowl and stir in the parsley and chives.
3. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
4. When ready to serve, transfer the Spundekäs to a serving dish and garnish with additional chopped parsley and chives, if desired.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 1 hour
- Total time: 1 hour 10 minutes
Temperature:
- Refrigerate until ready to serve.
Serving size:
- Makes about 2 cups of Spundekäs.
- Serving size: 2 tablespoons.
Nutritional information:
- Calories: 70
- Total fat: 6g
- Saturated fat: 4g
- Cholesterol: 20mg
- Sodium: 150mg
- Total carbohydrates: 2g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 3g
Substitutions for ingredients:
- Quark can be substituted with Greek yogurt or strained plain yogurt.
- Marinated artichoke hearts can be substituted with canned or frozen artichoke hearts.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use different herbs such as basil or oregano instead of parsley and chives.
- Add a splash of lemon juice for a tangy twist.
Tips and tricks:
- Make sure the cream cheese is softened before blending to ensure a smooth texture.
- Adjust the spices to taste.
- Serve with crackers, bread, or vegetables for dipping.
Storage instructions:
- Store leftover Spundekäs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Spundekäs is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a decorative bowl or on a platter with crackers and vegetables for dipping.
Garnishes:
- Garnish with additional chopped parsley and chives.
Pairings:
- Serve with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with sliced baguette, pita chips, or fresh vegetables such as carrots, celery, and bell peppers.
Troubleshooting advice:
- If the Spundekäs is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Keep refrigerated until ready to serve.
- Discard any leftover Spundekäs that has been left out at room temperature for more than 2 hours.
Food history:
- Spundekäs is a traditional German cheese spread made with quark, cream cheese, and spices.
Flavor profiles:
- Creamy, tangy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German