Paprika Cheese Spread / Ko o ´ ´rözött

Hungarians are very fond of this paprika-flavored spread and like to have it for breakfast, or as a midday snack with crackers or slices of rye bread. They often have it for dinner with fresh bread and a large bowl of mixed salad. Each family has its own recipe. Some versions are made with cottage cheese only (this makes the spread lighter and healthier), while others are made with liptauer cheese, a sharp cheese made from sheep’s milk.

1 12-oz. carton cottage cheese
1 8-oz. carton whipped cream cheese
¼ c. minced or grated onion
2 tbsp. regular sour cream
1 tbsp. paprika
2 tsp. caraway seeds
¼ tsp. dry mustard, or 1 tsp. plain mustard
1 clove garlic, minced or pressed (optional)
1 to 2 tbsp. minced fresh chives (optional)

1. Spoon the cottage cheese into a sieve. Place the sieve over a bowl with the same size rim. The liquid
2. (called whey) will start to drip out of the cheese. Let the whey drain out while preparing all the other
3. ingredients.
4. Stir together the cream cheese, onion, sour cream, paprika, caraway seeds, and mustard.
5. Using a wide spoon, press as much liquid as you can out of the cottage cheese.
6. Add cottage cheese to cream cheese mixture, mixing well.
7. Turn cheese spread into a bowl for serving. Cover bowl. Chill in the refrigerator for at least 1 hour so that the flavors blend. Sprinkle chives over cheese spread just before serving.

Preparation time: 20 minutes
Refrigeration time: 1 hour
Makes 1½ c. spread