Saturday, January 23, 2010

Körözött, Hungarian Cheese Spread

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(serves 4)


This is an adaptation of a spread my father used to make. He added almost as much butter as cheese to his, which I consider way too rich. I not only omit the butter, but I replace the cream cheese with neufchatel for a lower fat version. I'm also inclined to add a bit more lemon juice, capers and anchovies as I prefer it fairly robust.

This piquant spread just isn't the same without the anchovies, and I strongly urge you to try them. I have served it to people who think they hate them and to be honest, I don't believe they even realised there were anchovies in it.

8 oz neufchatel cheese
4-8 anchovy fillets, drained
1 tbsp Hungarian paprika
1 tbsp fresh lemon juice
1/2 tsp caraway seeds

1 tbsp capers
2 tbsp green onion, chopped or chives

Place the neufchatel, anchovy fillets, paprika, lemon juice and caraway seeds into the bowl of a food processor and process until smooth.
 
Scrape down the sides and add the capers and green onions and pulse once or twice until just mixed.
 
Serve with bread or crackers.

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