8ozcream cheese1 package, 225-250g, or soft sheep’ cheese
1heaped tablespoon soft butter30g / 1 oz
1heaped teaspoon Dijon mustard
1teaspooncaraway seedsneed to be grounded*
salt and pepperto taste
1/2red bell pepperfinely chopped
Whisk the butter with the cream cheese until combined and fluffy (best would be to use a mixer to whisk the butter and cheese).
Mix with the remaining ingredients for Liptauer: mustard, tomato paste, paprika powder, caraway seeds (ground them in pestle and mortar or food processor or coffee grinder), garlic powder. Season with salt and pepper to taste.
Garnish: finely chop the bell pepper, cornichons, and capers, mix together, spoon over the Liptauer.
You can make the basic version of Liptauer (more traditional) or garnish it with bell pepper-cornichons-capers mixture – it‘s so much better! You can also mix the garnish with the cheese dip but I prefer when it‘s on top – tastes somehow better and looks better (we eat with our eyes!).
You can spread the cheese over a slice of bread or sourdough toast or scoop with crackers or tortilla chips.
You can make this ahead: It tastes the same on the next day. Liptauer can be frozen, but mix the garnish with the cheese dip before freezing.
You can omit the butter, but it tastes better with butter (obviously!).
Cream cheese can be replaced with soft sheep cheese if you have access to it, traditional recipes call for that kind of cheese. Be careful with adding salt, as this cheese is already salty.