Liptauer

Name: Liptauer
Yield: Serves 8–10
Ingredients: 100 g (3½ oz ) unsalted butter, softened; 100 g (3½ oz ) quark or low-fat soft cheese, softened; 1 tsp sweet paprika (preferably Hungarian), plus extra to serve; 1 tsp English mustard powder; 100 g (3½ oz ) quark or low-fat soft cheese, softened; 150 g (5½ oz ) full - fat cream cheese, softened; 1 tsp baby capers, not in brine, rinsed; 2 anchovy fillets, rinsed, patted dry and very finely chopped; 1 tsp sweet paprika (preferably Hungarian), plus extra to serve; 1 tsp baby capers, not in brine, rinsed; ½ tsp caraway seeds; Coarse sea salt and Freshly ground black pepper; 2 anchovy fillets, rinsed, patted dry and very finely chopped; 1 shallot, very finely chopped; Thin crisp crackers; Coarse sea salt and Freshly ground black pepper; Vegetable crudités

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

This easy cheese spread or dip will keep in the fridge for up to a week. It is delicious served with crudités or salad and crusty bread.

Ingredients

150 g (5½ oz ) full - fat cream cheese, softened
100 g (3½

Fish course
Starter
Pescatarian

Method

In a bowl, cream together the cream cheese and quark or soft cheese, then beat in the butter until smooth. Beat in the mustard powder, paprika, capers, anchovies, shallot and caraway seeds, then season with salt and pepper to taste.
Cover the bowl with clingfilm and chill for a day to let the flavours develop. Serve the cheese dip with vegetable crudités and/or