I won’t even pretend this is a Liptauer-like cheese spread.  Because, it isn’t that.  I think we can assume its roots live there, but it matters not.  It’s truly delightful schmeared on a bagel.  Liptauer cheese, in my experience, limited as it is, tends to be chunkier and drier than this.  This is creamy.  The Goddess likes creamy.  My mother used to make this.  We smeared it on crackers and roast beef sandwiches.  I guess it was the thought of leftover Prime Rib, that got me thinking about it.

Good paprika is essential.  I use both Hungarian or sweet smoked paprika.  The Goddess wants smoky, but with a broad flavor.  And caraway.  I use both whole and ground.  If you’re not fond of caraway, you might want to try another recipe.  That’s okay.  Caraway isn’t for everybody.  You might try cumin…something to think about…options!

I add onion seed, also known as kalonji, black onion seed, black caraway and sometimes, nigella seeds.  I’ve never seen onion seeds in any version of Liptauer, but I like to add them.   Again, leave them out, if you like.  You can purchase them from Amazon or in Indian markets.  And toasting them does wonderful things to their flavor.

This is a simple recipe—you can stir it up at a moment’s notice, but it is best to let it “chill” in the fridge.  Combine the spices in a bowl.  Plop the room temperature cream cheese on top, along with all the other ingredients.  Give it a good stir with a spatula, then chill for a few hours or overnight.  That’s it!

The Paprika-Caraway Cheese Spread will deepen in color after it sits for a few hours.  The is what it looked like right after I made it.  This spread can be a stand-alone bit of savory goodness, or work as a schmear for a bagel, or on a roast beef sandwich.  It’s good with celery, too.  At times I do add some finely minced red onion, or Dijon mustard, or a drizzle of honey.  Or add all of those things!  Options…Options!!