Liptaur is a delicious cheese spread made with soft cheese mixed with paprika, onions, capers, chives, and beets. It is a unique take on a party dip, and is best served with crackers, pretzels, or vegetables!
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Liptaur Made with Quark Cheese
So…. quark cheese. That’s what we’re workin’ with this week. Quark (obviously) comes from Austria; It’s a soft cheese vaguely similar to American cream cheese! During Austria week, my co-chef Nick and I wandered the dairy aisle of many a grocery store in search of the elusive quark cheese. Finally, we found our treasure in the cheese section of Whole Foods. God, I love that place.
So, to be fair, I’m not really a Bavarian-flavored type of gal. I don’t really like sauerkraut or pickled things or dijon mustard or anything that has a fermented taste, so I was nervous about this dish. The dijon, pickled beets, and capers all made me a liiiiiittle uncomfy. But this dip was surprisingly delicious, and something I’m excited to share! And to top it off, its color is BEA-U-TI-FUL.
Substitution and Serving Suggestions
I’ve always loved beets, so I decided to add pickled beets to the recipe. If you’d prefer, you can also remove them or substitute in a different one of your favorite pickled vegetables. I provided vegetables, crackers, bread, and pretzels for my dipping plate, but the liptaur would also be delicious as a light spread on a sandwich!
Did you like this liptaur dip? Share a photo of it on Facebook and tag @theforeignfork and hashtag #theforeignfork! You should also check out my other recipes from Austria, here!
Liptuar (Austrian Cheese Spread)
- 8 oz quark cheese
- 1/2 tbsp paprika
- 2 pickled beets, diced
- 1 tbsp capers
- 4 stalks chives, with whites chopped
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 white onion, chopped
- 4 oz butter , softened
- 1/2 tbsp dijon mustard
- Use and electric mixer to beat softened butter and quark cheese together.
- Use a rubber spatula to mix in the rest of the ingredients.
- Enjoy with pretzels, vegetables, bread, or crackers!