This spread will spice up every one's taste buds!
Paprika krémsajt (Hungarian)
4 Tbs. (60 ml) each: toasted pine nuts and chopped basil
1 tsp. (5 ml) paprika (more to taste)
1/4 cup (60 ml) chopped marinated red pepper
8 oz. (240 ml) cream cheese
Mix everything together.
- It does not freeze well.
- Keep in refrigerator for several days.
- Use as a spread on bread, toast, or muffins.
- Serve as a dip with crackers.
Paprika is made from air-dried fruits of the chili pepper. It was introduced to Europe from the Americas by the Spanish in the 16th century. Hungarian spicy version was first grown by the Turks at Buda (today part of Budapest) in 1529.
Hungarian paprika vendor
