Liptauer

Name: Liptauer
Yield: Serves 4
Cuisine: Hungarian
Ingredients: 1 tablespoon chopped fresh chives; ½ teaspoon mild mustard Salt; 225 g (8 oz, 1 cup) cream cheese, such as Philadelphia or fresh Explorateur; 1 tablespoon mild paprika, plus extra for dusting; 4 (5) tablespoons soured cream; 2 teaspoons superfine capers, drained; 2 canned anchovy fillets, finely chopped; 50 g (2 oz, 4 tablespoons) softened unsalted butter; 1 teaspoon caraway seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This cheese dip from Hungary is usually made from a soft sheep’s milk cheese, which is not always easy to obtain, so I have substituted cream cheese. Crisp biscuits are great with this, although a selection of vegetable crudités is also very good. Liptauer keeps for about a week in the refrigerator.

Ingredients

225 g (8 oz, 1 cup) cream cheese, such as Philadelphia or fresh Explorateur

Europe
Hungary
Gluten-free
Vegetarian
Eastern Europe
cheese

Method

Blend all the ingredients together briefly in a food processor or beat them together in a bowl. Cover and leave overnight in the refrigerator to allow the flavours to infuse. To serve, adjust the seasoning if necessary, transfer to a serving dish and dust the top with a little paprika.