Austrian Recipes 

Liptauer (paprika cheese spread) -- Appetizer
serves 4-6 

Every classic collection of Austrian recipes includes at least one
version of "Liptauer." All recipes call for three very important
ingredients: a creamy type of ricotta known as "Topfen" (also called
"Quark"), paprika, and chives. Liptauer is very much a question of
taste; some Austrians mix into it a lot of paprika, butter, sour cream;
others add chopped anchovies instead of anchovy paste, and even
beer. This recipe retains the flavor of the Austrian specialty and is
made with an American type of Topfen, called Quark, and has no
butter. 

2 cups (16 oz.) Topfen, also called Quark 
1/2 small onion (about 1-2 oz.), trimmed, peeled, minced
15 medium-large sized pickled capers, drained, minced
1 medium size pickle, minced (optional)
1 bunch fresh chives, rinced, snipped finely (about 4
Tablespoons OR about 1 oz.)
1 teaspoon mild (Edelsuess type) paprika
1/8 teaspoon ground caraway seeds
1/2-1 teaspoon anchovy paste (1 large squirt)
1 teaspoon prepared mustard
1 teaspoon beer (optional)
salt (to taste)
1/8 teaspoon freshly ground white pepper 

In a food processor, mince onion, capers, and pickle. Snip fresh
chives with kitchen scissors finely (do not chop with a food
processor). In a medium size bowl combine and mix well "Quark,"
paprika, caraway, minced onion caper mixture, anchovy paste,
mustard, salt (optional), pepper, and finely snipped chives. When the
mixture is smooth, refrigerate, let rest for at least 10 minutes before
serving over rye or whole wheat bread. Serve sprinkled with more
fresh snipped chives with either beer or new wine (Heuriger Wein). 


http://www.sallys-place.com/food/ethnic_cusine/austria.htm