Happy Cinco de Mayo!
We were invited to my cousin Lucy’s for a Hungarian Easter dinner way back and she had asked me to make Korozot so I thought I’d revisit this old favourite recipe from my October 2011 post. Here are some of the photos from that lovely evening.
Photographing the table just runs in the family. Photography credit: Cousin Lucy
The Easter Decor. Photography credit: Cousin Lucy
The Ladies. From left to right: Miss I, me, Cousin Lucy and Cousin Lucy’s MIL. Photography credit: Cousin Larry.
The Gentlemen. From left to right, Mr. V, JT, Cousin Larry and Cousin Lucy’s FIL. Photography credit: Cousin Lucy.
I’ve been making Korozot, a Hungarian soft cheese dip for more years than I can recall. It’s always been my ‘goto’ quick dip because I always have all the ingredients at home (I keep goats cheese in the freezer all the time). Although my version is smooth, many recipes on-line use Quark or cottage cheese as the base, but I prefer the smooth texture and sharp tang of goats cheese. My recipe has slowly changed over the years becoming a wee bit healthier each time; I believe my dear Mom used cream cheese in place of goats cheese and she may have even added some room temperature unsalted butter for flavour and richness. I usually serve this tasty dip with my very own home-made whole wheat crackers (recipe coming soon).
A silky, tangy dip
Hungarian Korozot
Makes about 1/2 cup dip
Ingredients:
- 113 g (4 oz) Goats Cheese (at room temperature).
- 2-4 tbsp non fat yogurt (for desired consistency)
- 2 tbsp Piros Arany Csemege Paprika (or csipos, your choice) OR 1 tbsp paprika powder – try with smoked paprika for a totally different flavour
- 1 tsp tomato paste (I usually use tomato paste in a tube for this)
- 1 Green onion, very finely chopped
- Salt to taste
Directions:
- Blend the goats cheese, the paprika paste (or powder) and tomato paste with a little yogurt in a food processor until well mixed, adding the yogurt a tablespoon at a time until desired consistency is achieved. Taste and add salt now, but be careful because the paprika and tomato paste are both extremely salty.
- Remove from processor and fold in the finely chopped green onion.
- Serve at room temperature with crackers.
Note:
- This dip is much better the next day when the flavours have had time to blend and mature.
Why don’t you grab a cocktail and eat some dip.
It’s delicious, particularly on my home-made crackers.
Kitcheninspirations 
Amagad dip! Too bad I didn’t see this when I was on my dip binge a few weeks ago (well, actually, probably good I didn’t!). I will remember it for next time – it looks lovely Eva (reminds me, I keep seeing your pretzel bread loaf on my Pinterest board… will make that soon!).
Looks like a lovely gathering you all had – you and JT are both looking well! Hope the weather’s a bit better these days 🙂
LikeLike
Oooh! I’m reading backwards as you can tell. So here’s the dip for those delicious crackers! It sounds delicious. I would enjoy it with goat or cream cheese. Either way sounds good to me. (Although healthier is likely the wiser choice.) I love the Easter table. Decorating and photographing tables does run in the family. I wish I had some of your creativity. 🙂
LikeLike
Thank you for your kind words Kristy. My cousin really put on a great dinner.
LikeLike
What a great dip! Love the ingredients, and the color is magical. I’ll bet you had a great party, too. Thanks for sharing this!
LikeLike
Thanks John, it was a lovely evening.
LikeLike
Ooh, love the contents and colour of this dip contrasted gorgeously with your robin’s egg blue bowl (stunning serving dish Eva). I am not familiar with Korozot but am quite certain I would love it. The paprika and goat cheese sound like a winning combination. Love all the warm smiles and festive tablescape — sounds like it was a great gathering!
LikeLike
Thanks so much Kelly, I picked the bowl (and two other shades if blue) in Morocco a couple of years ago; I love the colour too. I lucked out with the saucer (from an espresso cup) that it matched so perfectly.
LikeLike
it really does match perfectly! I would have never known it was from a separate set; how great.
LikeLike
That’s a great party. I really miss celebrating occasions with family. You certainly had lots to celebrate with that crowd. I love that korozot!
LikeLike
Thank you Maureen, I hope it becomes a tradition!
LikeLike
Such a lovely table for the holiday dinner. Very appropriate. I don’t know where it comes from, Eva, but I’ve got a boatload of table photos, too. 🙂
I’m not at all familiar with this dip/spread but I sure wish I was. It sounds delicious and I think your choice of goat cheese over cottage is the right one, at least for me. I prefer that tang of a French goat cheese. I bet your crackers work perfectly with this Korozot. I doubt there was any leftover, was there? 🙂
LikeLike
Hi John, thank you kindly for your lovely words. The dip and crackers were a solid hit but there was so much food! One thing for certain, not one person went home feeling the least bit hungry!
LikeLike
This dip sounds so good Eva! And great idea to keep goat’s cheese in the freezer. I didn’t know that it froze well but I’ll give it a go! 😀
LikeLike
Thank you kindly Lorraine. I usually buy a log at Costco (they stock a local goats cheese) and cut it into sixths; I then pack each sixth individually and freeze.
LikeLike
oh what fun you must have had and i love that dip. your description of salty and tangy fits my taste buds perfectly.
LikeLike
Thank you kindly Jessica.
LikeLike
Looks like you guys had fun! And the dip looks gorgeous- and not too many ingredients either. I really like the taste of paprika. waiting for that cracker recipe!!
LikeLike
Thanks so much Meenakshi.
LikeLike
Eva, what a lovely post! And I love this recipe too xox Nagyon finom!
LikeLike
Thank you kindly Liz, koszonom!
LikeLike
I love the centrepiece on the table! It all looks very festive. I’ve never heard of korozot but it looks very smooth and creamy and like it would be wonderful spread on a cracker xx
LikeLike
Hi Charlie, yes my cousin Lucy went all out with decorating for Easter, it made it a very festive evening.
LikeLike
What a gorgeous dip, it looks perfect for your dinner party 😀
Cheers
Choc Chip Uru
LikeLike
Thank you CCU, it was a very fun evening.
LikeLike
Your dip sounds divine…and now I cannot wait to read about your fabulous looking crackers!!!
LikeLike
Thanks Liz, it was very tasty.
LikeLike
Eva korozott is a spread and not a dip. It is made from liptoi turo [liptauer]. Liptoi is soft sheep cheese, not goat cheese. There is a major difference in taste, liptoi is milder with a very pleasant flavour and is more textural than goat cheese. That is why most of us opt for different ingredients. Butter is a must if you use liptauer cheese. Unfortunately I have not been able to get it. It looks like you had a nice gathering, I liked your sign and that you are seen in the mirror.
LikeLike
Hi Zsuzsa, I’ll add your comment to the blog copy if you don’t mind. To be honest, I was never fond of the liptoi turo texture and I do love the tang that goats cheese adds. We always dipped vegetables or bread into our korozot so I was not aware it was a spread, so thank you kindly for the info.
LikeLike
I regretted my earlier comment, but as classy as you are Eva your response put me at ease. Sometimes I come across like a bull in a china shop. I look at my daughter and her approach to Hungarian food and her interpretations, it’s really a fusion of two cultures and even though your parents were Hungarian, you and my girl are both Canadian. I tend to forget that. Loosing the authentic flavors is a tiny death for me. Food never existed in a vacuum, it was always shared between cultures and evolved over time and I have to keep that in mind. I must not become the Hungarian food police, please forgive me.
LikeLike
No need to have worried Zsuzsa and I thank you for your flattering remark. My ‘Hungarian’ recipes are usually my version with lots of interpretation involved and it’s usually on the healthier side. But I do understand your comments, I should have listed it as ‘my way’. I shall definitely be more sensitive to that view point in the future.
LikeLike
Eva, I like körözött a lot, but I thought all the recipes were light (adding butter seems like a great idea though). Yours looks just perfect.
My Hungarian friends used to have it always with fresh cow milk (turo) and never with goat cheese which I am sure is much better (I made it several times with the cow’s fresh cheese and found it very good). I know you don’t like caraway, but I thought a pinch of it was great here.
In Poland there is an equally basic and everyday fresh cheese paste but made with chives. I am crazy for it and sometimes can have it everyday for the whole week.
LikeLike
I’d love to know what the Polish version is called, do drop a link if you’ve already posted on your beautiful blog. I’m fairly certain I would love your version as well.
LikeLike
Eva, you are so sweet… Thank you for the kind words.
Here is the link: http://www.withaglass.com/?p=4389 and here is my beloved spring version, with chives and pink radish: http://www.withaglass.com/?p=9832. As you see it’s made with something similar to turo (Polish fresh cheese which is pleasantly tangy…), but I think it would be wonderful with fresh goat cheese or even cottage cheese (as long as it’s natural, not the one with added cream or powdered milk…).
Both always remind me of spring open sandwiches and breakfasts… delicious on good moist dark bread.
LikeLike
Ah, the European breakfast! My Aunt Ági (sadly passed away in April) used to make a ‘cheese’ of all her leftover bits of cheeses blended with margarine! (She was old and still believed it was healthier than butter!) those are fond memories! Eating cold cuts, cheese (or her cheese mix), körözöt, fresh radishes, green peppers and bread! Now that’s breakfast!!!! Thank you Sissi, you always inspire a wonderful family memory for me!❤️
LikeLike
What a lovely gathering, Eva. I bet the dip was a wonderful appetizer.
LikeLike
Thanks so much Maria, it really was.
LikeLike
Is that a place mat or a table runner in the last photos? Did you make it? Beautiful, love the colors. I too did not know about korozot but it looked delicious and creamy and am sure went well with your home made crackers.
LikeLike
Hi Norma, the cloth is a small table cloth that I received as a gift from my Aunt Ági in our last trip to Hungary. Sadly it was the last time I will have seen her as she passed away in early April. She used to be able to embroider like that but she suffered from glaucoma so she didn’t make this particular one.
The dip was extremely tasty, thank you.
LikeLike
Looks like a great Easter dinner party, Eva.
Korozot is new to me..but anything with goat cheese has to be delicious!
LikeLike
Thanks Angie.
LikeLike