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 