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.”
Have you tried the recipe with REAL paprika ( Szeged )yet?