Chef's Menu Description

A velvety savoury Hungarian appetizer dip infused with concentrated paprika goulash paste, sour cream, cream cheese, garlic, and scallions.

Ingredients

• 200g thick sour cream (tejföl)
• 150g soft cream cheese
• 2 tbsp Hungarian goulash paste (Gulyáskrém) or sweet paprika paste (Édes Anna)
• 1 clove garlic, finely grated
• 2 spring onions, finely sliced
• 1/2 tsp ground caraway, salt and pepper
• Crisp breadsticks or toasted rye bread for dipping

Preparation Steps

Phase 1

Beat the sour cream and softened cream cheese together in a bowl until smooth and fluffy.

Phase 2

Fold in the goulash cream paste, grated garlic, ground caraway, and a pinch of salt until uniformly ruby-orange.

Phase 3

Cover the dip and chill for 15 minutes to allow the garlic and paprika aromas to permeate the cream.

Phase 4

Spoon into a shallow serving bowl, scatter with sliced spring onions, and serve with warm crusty bread or crackers.