Körözött – a simple Hungarian dip or appetizer with feta, cottage cheese, caraway seeds and paprika.
This Hungarian dip is perfect as an appetizer served with vegetable sticks, crackers, or crispbread or as an everyday bread spread for breakfast or with a hot bowl of soup for dinner.
What do you need?
- Hungarian dip is normally made with typical Hungarian sheep cheese. However, since I am not able to buy that here, I have seen many recipes using feta, quark, or cottage cheese to replace those missing products.
- Regular feta will do just fine, either cow’s feta or, even better, sheep’s feta. Just make sure you buy a block of feta and not already crumbled feta.
- You can make the dip with cottage cheese or quark, not necessarily the lowest fat version. I usually buy the 4.5% fat cottage cheese or when I want to make a more decadent dip, I use the 20 % fat quark.
- I’ve used both over the years and they are both great, the only noticeable difference is the consistency. The dip made with quark is slightly smoother.
You will also need Hungarian sweet paprika powder, caraway seeds, a little sour cream/Greek yogurt, and milk to loosen the spread and about 1/2 of a small red onion (about 1 tablespoon finely chopped).
How to serve Körözött?
Serve as an appetizer with vegetables or on crackers, crispbread, or pumpernickel. Decorate with more paprika and herbs.
Or serve it as part of a light main meal with a creamy soup. The soup in the pictures is this Creamy Carrot Soup with Milk. You can also have the Korozott with Carrot Soup with Ginger, Pumpkin and Sweet Potato Soup, or any other creamy vegetable soup you like.
More cheesy dips:
Hungarian Dip – Körözött
- 100 g/ 3.5 oz/ ½ cup crumbled feta
- 100 g/ 3.5 oz/ ½ cup cottage cheese or quark
- ½ teaspoon caraway seeds roughly ground
- 1 tablespoon sour cream/ smetana/ Greek yogurt
- ½ teaspoon sweet paprika powder or more to taste
- 1-2 tablespoons milk optional
- ½ small red onion about 1 tablespoon finely chopped
- fine sea salt and pepper
- Place the feta and cottage cheese into a bowl and roughly mash with a fork.
- Grind the caraway seeds roughly with a mortar and pestle or in a small grinding machine. Add it to the cheese together with the paprika.
- Add the sour cream/smetana/yogurt (whatever you happen to have) and stir well.
- Add 1 or 2 tablespoons milk only if you feel that the mixture should be a little more spreadable.
- Chop the red onion very finely and add it to the mixture.
- Adjust the taste with salt and pepper.
- Serve on bread or crackers or with raw vegetable sticks.