Written by Make this with any cheese with a rind; like camenbert or brie, etc. This recipe comes from an old book of German recipes given to me as a wedding gift. Its a favorite of the boy’s while playing poker. Serve this with pretzels.
Wedge of brie (riper the better)
8 oz fresh cream cheese, creme fresh or sour cream
2 pickled onions, chopped fine
1 Tbsp capers
1 Tbsp paprika (smoked paprika adds a nice taste, but sweet does too)
1 Tbsp caraway seeds
1-2 Tbsp fresh dill, chopped (optional but adds to taste)
1 Tbsp fresh ground black pepper
Using a food processor, mix the cheese (rind and all) with the cream cheese or sour cream. Mix in the rest of the ingredients. Refrigerate and eat within a week.
Good on rye bread, rye crisp, Melba toast or pretzels. Traditional sides are pickled cucumbers, gerkins or pickled onions.
Interesting notes from the cookbook include;
In germany, they pile the dip like a pyramid and arrange the accompaniments around it.
And, in Bavaria, dinner is a light affair – this dip over toast served with a thick pea or lentil soup
