Ingredients
200g Camenbert or Brie (just ripe).
50g Butter (soft, unsalted)
50g Cream Cheese (Philadelphia) (room temperature)
150g Onion chopped
1 Tbsp Paprika (Sweet)
Ground Caraway Seeds (optional to taste)
Fresh gound Pepper
A splash of beer (Hefeweizen)
Chives (chopped) for garnish
Preparation
Let Brie sit covered for 1 day at room temperature (around 70 degrees).
Cut Camenbert or Brie, Butter and Cream Cheese into bites size pieces and add with onions to a medium sized bowl. With a fork, mash to a creamy consistence. Add (mix with) Paprika, Caraway seeds, Pepper (to taste), and a splash of beer. Cover and set in fridge for 2 hours. Before serving garnish with chives.
