Liptauer (pronounced lip – tower) a classic Austrian spread, is shared between Slovakia and Austria, from their shared history from the Austro-Hungarian Empire. Its name comes from the northern Slovak region of Liptov. Traditionally, liptauer is made with bryndza, which is a sheep’s milk cheese, but you can also see it made with cottage cheese, quark and other goat cheeses. These cheeses are not widely available, cream cheese is the suggested substitute..
If you ever travel to Austria, you’ll be sure to find this cheese dip in Austrian heurigers, or wine taverns. Each tavern and restaurant will have their own house spread. Each recipe is a little different from the next!
Ingredients:
- 4 ounces cream cheese
- 1 Tab butter soft
- 1 tsp Dijon mustard
- 1 1/2 tsp paprika – the traditional, sweet kind of paprika made from bell peppers, not the Hungarian or smoky kind.
- 1/4 tsp caraway seeds ground
- 1/4 tsp salt
- Pinch of black pepper
- 1 Tab of pickles minced
- 2 Tab yellow onion minced
- 3 Tab of red bell pepper minced
- Dill to garnish (optional)
Directions:
- Mix the cream cheese and softened butter together in a bowl.
- Then add in the Dijon mustard, paprika, ground caraway seeds, salt, and pepper.
- Fold in the pickles, chopped onion, and 2 tablespoons red pepper.
- Garnish with remaining red pepper and dill.
Serves: 4 – 6
Source: Globally Flavored
Ingredients:
- 8 oz smooth farmer’s cheese (at room temperature)
- 3 Tab finely chopped onion
- 1 Tab anchovy paste or finely chopped anchovies
- 1 Tab finely chopped capers
- 1/2 tsp caraway seeds
- 1/2 tsp paprika
Directions:
- Combine all ingredients in a bowl.
- Stir with a wooden spoon until thoroughly combined.
- Serve on rye or pumpernickel bread’
- Garnish with fresh cut chives.
