Hungarian Hot Dip Recipe

Hungarian Hot Dip Recipe
As soon as the holiday season begins with Thanksgiving, it seems there are parties and get-togethers that we are obligated to attend. Often we are asked to bring something, and when we do, it’s nice when everybody raves and devours our dish. The following Hungarian Hot Dip is a unique and delicious hot dip that can be made ahead and reheated in the slow cooker. It’s perfect for transporting, and will elicit oohs and aahs as well as requests for the recipe from everyone who is lucky enough to taste it.
This dip has a strong Eastern European influence, using paprika, cabbage, and sauerkraut, along with bacon which adds a smoky flavor. Guests will have a hard time recognizing the cabbage and sauerkraut, so even those who don’t think they like these ingredients will find themselves going back for seconds and thirds. Miniature rye and pumpernickel bread squares are usually available in the deli at most larger grocery stores. If you can’t find them, simply purchase regular size loaves and cut each slice into small squares.

24 Servings

12 ounces thick sliced peppered bacon, chopped

1 cup chopped onion
3 cups shredded cabbage
1 16 oz. can sauerkraut, rinsed and squeezed as dry as possible
2 tablespoons paprika
1/2 teaspoon cayenne pepper
2 8 oz. packages cream cheese, cubed
2 tablespoons chopped fresh dill
2 cups sour cream
1 teaspoon caraway seeds

Miniature rye and pumpernickel slices
  1. Cook the bacon in a large skillet until crisp; remove the bacon pieces to drain on paper towels.
  2. Add the onion, cabbage, and sauerkraut to the bacon fat and cook, stirring often, until the cabbage and onion are translucent.
  3. Sprinkle with the paprika and cayenne pepper; stir well.
  4. Turn the heat to the lowest setting and stir in the cream cheese; continue stirring until the cream cheese is melted.
  5. Stir in the sour cream and bacon. The dip can be done to this point up to 2 days ahead and refrigerated.
  6. About an hour before you are ready to serve, transfer to a slow cooker, turn to low, and let heat slowly, stirring often.
  7. Turn the slow cooker to warm, and stir occasionally as it sits.
  8. Serve with the rye and pumpernickel slices.

Amount Per Serving
Calories 154 Calories from Fat 120
Percent Total Calories From: Fat 78% Protein 11% Carb. 11%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 33 mg
Sodium 278 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g

Vitamin A 15% Vitamin C 16% Calcium 0% Iron 5%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.