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Instead of hot sauce I use a recently discovered Hot Hungarian Style Paprika sold under Pride of Szeged label. Control of hotness is much easier when just some mild zip is desired up to real heat.

I sorely miss the Hungarian Spice store in Yorkville... Open barrels of different paprikas...wonderful aroma wafting out the doors.

Szeged is the one that Freeper Nopardons directed me to. (she has a Hungarian background).

This is her recipe for a Liptauer Spread. I tried it, but didn’t have at the time the Szeged, and it was good but I don’t think it turned out as it would have with the authentic Paprika:

“This cheese is made from goats’ milk in Hungary, but you can’t get that here so the following is an Americanized version of this spread.

Cream together
1 8 oz. pkg. of cream cheese

1/2 cup butter

3 tablespoons THICK sour cream

Mash together, with a fork, 2 anchovy fillets and 1 drained teaspoon of capers and then add that and the following to the to the cheese mixture, blending thoroughly...

*1 tablespoon of finely chopped chives

1 tablespoon of mustard

1 1/2 teaspoon of sweet paprika

1/2 teaspoon of salt

optional...1 teaspoon of caraway seeds

Transfer the cheese mixture to a plate and shape into a
smooth mound ( dome shaped )and sprinkle with paprika.
Chill slightly before serving with crackers or small rounds of pumpernickle and/or rye bread. You can just fill the celery with this and serve it as is or garnished with halved cherry tomatoes, slices of black olives, and/or a small piece of anchovy.

*If you don’t like chives you can substitute VERY finely chopped Vidalia sweet onions...or just omit this ingredient completely.”

When a recipe calls for paprika( pronounced : POP-rika ), ALWAYS and ONLY use the imported from Hungary brand that you have bought! All others are from other places and will more than likely turn whatever you use it in brown and it doesn't taste right at all.

I'm not sure where the Hungarian Spice Store is/was in Yorkville; however there was a VERY famous ( at least amongst the Hungarian/those of Hungarian ancestry ) store in Yorkville called Paprika Weiss, That fits your description of the store you once frequented. If you'd like to know more about that store and the family that owned it, pleased FRmail me, as I don't know if others would find the history of Hungarian spices and goods, in America, interesting.