Preparation info
  • Serves


    • Difficulty


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.


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


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.