By Paul Gayler
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.
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.