Before we even start let me just say, some of you need to get over this thing you have or think you have about anchovies. You are missing out on a boatload of good stuff. I haven't made this in years, but was looking for appetizer recipes for a friend and came across this. Anchovies, capers, caraway seed, how can this not be fabulous. Plus you make it the day before serving. This is moving back to the top of my appetizer list.
Liptauer Dip
about 2 cups
print recipe
1 (8-ounce) package cream cheese, softened
1/4 pound butter, softened
1 1/2 tablespoons anchovy paste, or 1 (3/4-ounce) can of anchovies, mashed with their liquid
1 1/2 tablespoons drained capers
1 teaspoon paprika
1 teaspoon caraway seed
1/2 teaspoon Dijon mustard
1 cup of sour cream
Juice of 1 lemon
Blend cream cheese and butter together thoroughly. Stir in all other ingredients until smooth. The flavor of this dip improves if allowed to mellow overnight in refrigerator. Excellent as a dip for raw vegetables, potato chips, or spread on melba toast, bagel chips, pita chips, or whatever.
Thursday, June 30, 2011
Subscribe to:
Post Comments (Atom)
Posts
i got over the anchovy thing way back when. i think a lot of us had bad 'anchovy on pizza' run ins and it turned us off to them at an early age. however, mixed into recipes, the anchovy taste disappears and enhances the flavor of the dish. well, that is my anchovy rant for this morning! this is on my list to make!
ReplyDeleteI think this sounds wonderful and classy! I guess I don't really know how I feel about anchovies, but I suppose if I don't have to see all those little legs I would be willing to try anything with them as an ingredient!
ReplyDeleteI found this recipe last night and tried it today. It tastes just like the Liptauer I ate in Vienna in the mid 1970's. I have been looking for a good recipe since then but all the ones I tried weren't like the one I had in Vienna. Thanks a bunch for posting it.
ReplyDelete