5-min Creamy Feta Dip

creamy feta dip spread

Hors d’oeuvre? Warm, a little to the East. Antipasto? You’re getting there, but further eastwards. Mezze – now there you are!

Mediterranean mezze or meze, typical in the Balkans and the Near East, is a selection of small appetizer dishes just like the more renowned French and Italian varieties. Hot or cold, spicy or savory, served at the beginning of a multi-course meal or a meal in its own right, meze is a social event – you are not expected to finish every dish, but rather share at ease.

The recipe I have for you today is meze at its best: not only it is a total no-brainer to make, but also ready in under 5 and full of flavor. You might even have all the ingredients at home as we speak, and hopefully also the wine to go with it!

Fact: I am a feta addict (but you already know that). And after careful and completely unscientific observation of people, I came to realize it’s not just me. So meet your new way to obsess over feta cheese: a smooth, tangy spread Greeks call Kopanisti.

Base your end-of-summer party formula around this dip and lots of complimentary fresh veggies (think zucchini, carrots, cucumbers, radishes, celery sticks) and freshly toasted baguette or crusty ciabatta. Seriously, eff those carbs! Just slather on.

So, without further ado, here it is. Because you can never have too many easy, cheesy recipes up your sleeve! 🙂

Creamy Feta Dip

  • Difficulty: easy
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The taste of the Mediterranean in a schmear that’s so so easy to make.

Ingredients

500 g feta or similar white cheese

1 cup sour cream

1 tbsp freshly squeezed lemon juice

freshly ground black pepper to taste

extra virgin olive oil to garnish

optional: lemon zest, red pepper flakes, crushed garlic

Directions

  1. Use a food processor, or mash feta with a fork in a medium bowl.
  2. Season and mix in other ingredients.
  3. Garnish generously with olive oil.
  4. Serve with warm, toasted slices of baguette or ciabatta, or as a dip with raw vegetable chunks.

creamy feta dip spread

creamy feta dip spread

Love,

Fruzsi

Crème de la Crème: Mom’s Liptauer

hungarian liptauer

Quick and easy to prepare, körözött is a tangy cheese spread very popular in Hungary. Such a word must be close to impossible for most of you to pronounce, but good news: it’s also known as Liptauer (pron. lip-tower).

The name derives from Liptau, German for the Northern Slovakian region Liptov that is also called Liptó, for it was part of the Austro-Hungarian Empire. Why yes, it was quite busy around here in the last 1100+ years 🙂

I’m sure after this brief lesson in history it will come as no surprise that Liptauer appears in cuisines of all our surrounding countries. And if you guessed it’s made a little different everywhere, you were right. Let me tell you how much so!

Not every nation, not every region, not even every family, but each household has a very own recipe. Liptauer is a highly personal matter, regardless of the fact that all are variations on the same theme. Now good luck determining the „original”!

One thing that’s sure: the recipe was based on Bryndza, a type of sheep milk cheese but nowadays it’s usually prepared with quark (the same cottage cheese-like dairy product that makes my country’s favorite dumplings).

Liptauer is traditionally eaten on an open sandwich or toast, but is equally delicious as a dip with crackers or raw vegetables. An essential to every picnic basket and a great side to your leftover Easter ham as well.

hungarian liptauer on bread

The recipe below comes from my mother. I was spooning it straight out the bowl not once – that is how deep my love for it goes, but don’t tell her that. She is from Veszprém county so we could consider it Liptauer à la Balaton-Highlands, but other family members from the same region would surely disagree. So why do I still think it appropriate to raise this one a little above others?

Because we have been asked to share the recipe on multiple occasions and some friends specifically ask us to bring this to potlucks. It must be hard for the uninitiated to understand the full complexity of this high art, but in a country where everyone’s fully convinced of the superiority of their own recipes, this is quite a big deal.

hungarian liptauer

So, Liptauer: seasoned quark with onion, sour cream and butter. Did you just say margarine? I’d heard rumors to that effect but as your informal representative in this matter, I would strongly advise against that. Oh and no cumin in this one either. #sorrynotsorry

Hungarian Liptauer Spread

  • Difficulty: easy
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A tangy cheese spread popular in Central-Eastern Europe.

Ingredients

250 g quark

1/4 tsp salt

1/4 tsp black peppecorns, ground

2 tsp paprika powder

1 small onion, or half of a medium one

2-3 tbsp sour cream

1 1/2 tbsp butter, cold

Directions

  1. Peel and very finely chop onion.
  2. Put quark in a medium bowl. Season, add paprika, onion and thin slices of the cold butter. Give it a good stir with a fork.
  3. Add sour cream 1 tbsp at a time, and mix until you reach desired consistency (quark can be creamier or more crumbly depending on the producer and fat content).
  4. Let rest for 1 hour before serving.
  5. Keep refrigerated, but it won’t spoil if you take it on a picnic).

What is your favorite schmear?

Love,

Fruzsi