- 4 Tbsp. butter, softened
- 1 Tbsp. cream cheese
- 1 c. quark cheese (if you can find a version made from goat milk, you’re truly being authentic! Quark is usually available at Whole Foods, or substitute fromage blanc (drained), soft farmer’s cheese, or 2 parts full-fat Greek yogurt and 1 part whipped cream cheese)
- 2 shallots, peeled
- 1 clove garlic, peeled
- 1 tsp. Austrian Gewurtztraminer or Riesling (preferred) or water
- 1/3 c. chopped pickles (German pickles are sweet-sour, so use equal amounts dill pickles mixed with bread and butter pickles)
- 2 Tbsp. sweet Hungarian paprika
- 1/2 Tbsp. freshly ground caraway seed
- 1 1/2 tsp. hot German or Dijon mustard
- 1 tsp. finely minced anchovies
- 1 tsp. tomato paste
- 2 tsp. capers, chopped
- 1 tsp. fresh snipped chives, plus more for garnish
- 1 large pinch cayenne pepper
- Minced dill, for garnish
- Salt & pepper, to taste
- In a medium bowl, whip the butter, cream cheese, and quark (or its substitute). Make sure the butter is soft to avoid unpleasant chunks.
- Add the wine (or water), onion, garlic, and 1 Tbsp. of the butter-cheese mixture to a blender and purée.
- Pour the shallot-garlic puree into the bowl with the cheeses and mix well.
- Mix in the remaining ingredients and combine well. Season with salt and fresh ground pepper to taste. If you used unsalted butter, salt liberally.
- Garnish with snipped chives and dill and serve. Liptauer tastes best when made the day before, so the flavors have a chance to meld together.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Calories: 290.36 kcal
- Sugar: 3.24 g
- Sodium: 439.77 mg
- Fat: 24.74 g
- Saturated Fat: 14.51 g
- Trans Fat: 0.85 g
- Carbohydrates: 8.89 g
- Fiber: 2.79 g
- Protein: 10.23 g
- Cholesterol: 69.03 mg