On my recent trip through Eastern Europe, I spent a few days in Budapest with a group of fellow travel advisors, learning more about the hotels and sites of the city. A highlight of my time there was a cooking class where we made traditional dishes and ate them with local wines. This cottage cheese based dip is typically served with fresh vegetables or spread on slices of sourdough bread. Simple to make and fairly healthy, this is a unique option for a party snack.
Some of the traditional ingredients like sheep’s milk cottage cheese are not available locally so I substituted sheep’s milk yogurt( Bellwether Farms brand.) If you can’t find that either, Greek yogurt will work as well. Make sure your spices are fresh for the most flavor. Feel free to adjust the amount of spices and onion to your taste. Each Hungarian chef would have their own version of this classic spread.
1 1/2 cups cottage cheese ( optional: puree in a food processor if very chunky)
1/2 cup sheep cottage cheese (bryndza), sheep’s milk yogurt, or Greek yogurt
3 tablespoons sour cream
3 tablespoons red onion
4 teaspoons finely chopped chives
2 tablespoons Hungarian sweet paprika
3/4 teaspoon ground caraway seed
3/4- 1 teaspoon salt
TO SERVE:fresh vegetables for dipping ( sliced carrot, cucumber, pepper, radish etc.)
sourdough bread, sliced
Combine all of the dip ingredients into a bowl and stir well until completely combined and smooth. Adjust the seasonings according to taste.
Serve immediately or refrigerate until ready to serve. Remove from refrigerator 15 minutes before serving.
Transfer the dip to a serving bowl, and garnish with chopped chives. Serve with sliced raw vegetables and fresh sliced bread.
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