This authentic German pretzel dip is easy to make. It is made from cream cheese, quark, butter, garlic, and onion seasoning. This dip is called Spundekäs and comes from Rheingau, the oldest wine-producing area in central Germany. This dip will elevate your pretzel experience. A delicious creamy mixture for your snacks that goes well with a cold glass of white wine or beer.
This cheese dip is milder than the famous Bavarian Obatzda cheese dip, but still very aromatic.
I know this dip well, as the area is not far from my hometown near Frankfurt. We were married in the Rhinegau. You can read about our German wedding here.
What is Spundekäs
Spundekäs is a cheese dip spread from northern Hessia. This is a large wine-producing area, known as Rheingau, as it lies on the Rhine River. Here you will find the dip on menus in beer gardens, restaurants, and wine taverns.
It consists of 1 part cream cheese and 2-3 parts quark. Quark is a dairy product made from soured milk, that is very popular in Germany and used in quark dip and German cheesecake. There are also recipe variations using sour cream or cream fraiche instead. The dip is flavored with paprika, salt pepper, and a little garlic and onion.
The name originates from "Spund", which refers to the plug of a wine barrel in German. "Käse" is the German word for cheese. It is common in Mainz, which is why it is sometimes known as "Meenzer Spundekäs".
How to make Cream Cheese Pretzel Dip
Key Ingredients:
- Cream Cheese (use full-fat cream cheese for the best flavor)
- Quark - use Sour Cream or Creme Fraiche as a substitute (In the UK you can find quark at Tescos, in the US
- Butter
- Seasonings: sweet paprika powder, cayenne pepper, garlic, onion, salt and pepper
- Make sure the cream cheese, quark, and butter are all at room temperature. Then mix them in a large bowl until combined.
- Peel and finely chop the garlic clove and add it to the mixture. Add the paprika powder and cayenne pepper. Season with salt and pepper.
- Leave your cheese dip in the fridge for an hour for the flavors to infuse.
How to serve Spundekäs
This regional Hessian recipe is served either as a dip or spread. Top it with fresh onions and serve it with hard or soft pretzels. Slices of rye bread, crusty rolls (Brötchen), or baguettes also work well. As a Rheinhessen dish, of course, the drink of choice is a dry white wine (ideally a Riesling). However, a cold German beer will also not be amiss.
Store & Make ahead this Pretzel Dip
In my opinion, this creamy pretzel dip tasted even better the next day, as the flavors had time to develop. So it's a great recipe to prepare a day before your gathering.
This cream cheese dip keeps in the fridge for up to three days.
More recipes from Hessen
Recipe
German Cream Cheese Pretzel Dip (Spundekäs)
Ingredients
- ½ cups (100 g) cream cheese full fat
- 1 ¼ cups (250 g) quark - if you cannot find it in your country you can replace it with sour cream, cream fraiche or greek yoghurt
- 2 tablespoon butter
- 1 tablespoon sweet paprika powder
- ¼ teaspoon cayenne pepper
- 1 clove garlic
- 1 small onion
Instructions
- Make sure that the cream cheese, quark and, butter are at room temperature. Then mix them in a large bowl until combined.½ cups cream cheese , 1 ¼ cups quark , 2 tablespoon butter
- Peel and finely chop the garlic clove and add it to the mixture. Add the paprika powder and cayenne pepper. Season with salt and pepper.1 tablespoon sweet paprika powder , 1 clove garlic , ¼ teaspoon cayenne pepper
- Leave your cheese dip in the fridge for an hour for the flavors to infuse. In the meantime chop the onions into rings and serve on top of the dip.1 small onion
Lisa says
So yummy, reminds me of my student years in Mainz
Petra says
As Quark is actually not available in the US the recipe can easily be changed to lower calories but an absolutely delicious one. Use only creamed cheese and replace the butter with heavy cream for a creamy consistency and be generous with paprika powder and garlic.
Note: I am living in the Rheingau wine region in Germany. This is NOT in the North as stated above but in the very South of the State of Hessian 🙂
Marita Sinden says
Thanks Petra! That are some good tips. And I am sorry about my faux pax with the location of the Rheingau area. My Georgaphie is terrible 🙂
Linda D says
What is "Quark"in in the US? If we can't find it, is there an alternative or can it be left out?
Marita Sinden says
Hi Linda, thanks for your comment. I just updated the recipe. If you cannot find quark in the US use creme fraiche or sour cream instead. It's not the same, but close enough.
Best Wishes
Marita