Liberace’s Caviar Cheese Dip

Liberace Cooks!, the awesome 1970 cookbook by Carol Truax, is divided into seven chapters, one for each of the dining rooms in his mansion (well, there are eight chapters if you include “Sauces, Sauces Everywhere”).

Chapter VI, Room with a View, centers on the “blue room,” an L-shaped glass room featuring “an around-the-corner bar of quilted blue leather. The matching bar chairs are the most luxurious imaginable, with soflty padded seats and comfortably molded backs,”

Well, just look at it.

Liberace's Blue Room

I want those pajamas

According to the book, this is where Liberace liked to entertain the “gentlemen of the press,” so the Room With a View chapter is all about little munchy, nibbly bits and casual party fare.

Casual party fare is what’s always in order when I go over to Manny’s house for Sunday Funday, so it was a no-brainer for me to bring along a dish from this chapter.

Why Caviar Cheese Dip?

Why not? If there were a Liberace cheese ball, I would have made that, but there wasn’t. So a fancy (yes, caviar makes it fancy!) cheese dip, fit the bill.

Liberace’s Room With a View Caviar Cheese Dip

  • Dip ingredients8-oz package cream cheese
  • 3 tablespoons heavy or sour cream 
  • 2 tablespoons minced chives or onions 
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire suace
  • 3 tablespoons red caviar
  • Paprika

Blend the cheese and the cream. Add chives, lemon juice, and Worcestershire sauce and mix well. Gently stir in the red caviar, put into a serving bowl, and sprinkle on top with a little Paprika. Serve with crackers or Melba toast.

My substitutions for this recipe: I swapped out Greek Yogurt for the heavy or sour cream and used green onions in lieu of chives. Everything else I followed as directed.

Well, with the exception of the caviar. I had to go to two different grocery stores for the jarred caviar, and they only carried the black. I wasn’t going to schlep all the way to another store to find red caviar.

Although I did end up going to a third grocery store to find chicken livers. But that’s a whole other story.

Caviar cheese dip

The sad thing is that the black caviar, regardless of how gingerly I folded the eggs in, gave the dip a khaki color. I am sure that the red would have imparted a lovely salmon shade, which I imagine would be rather festive. Oh, well. I just threw on a bunch of Paprika to liven it up!

Liberace's Caviar Cheese Dip

After making this, I realized that I just throw Paprika on top of lots of foods to give it color–twice-baked potatoes, chicken, cheese balls, deviled eggs, pork chops. My friend Kevin says that Paprika makes food deluxe. Which I think is my new favorite word. And yes, this creamy-cheesy -caviar-laced tidbit is rather deluxe.

I bet that Lee loved that word, too.

Caviar Cheese Dip

Tomorrow I’ll share with you the other little Liberace nibble that I made for Sunday Funday. To tide you over, here is the man-of-the-week and Cher:

liberace-with-cher

There are no words.

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About Yinzerella

Just a Steel Town Girl on a Saturday night, cookin' for my life. www.dinnerisserved1972.com
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12 Responses to Liberace’s Caviar Cheese Dip

  1. I just had cottage cheese on Ryvita with some paprika sprinkled on top for my lunch – WHO KNEW that I was having myself a deluxe luncheon?! Cher looks SO cool.

    I’m going to join you in cooking something to celebrate Liberace’s birthday on Friday – maybe his Beef Strogonoff. But I’m keeping my eye on what you have selected this week to see if there is something I fancy more…

    Go Liberace!

    Like

  2. Conor Bofin says:

    What a jacket! Amazing stuff. Nice dip too BTW.

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  3. Are there any Liberace cocktails? I could get behind that, esp on a Friday…

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  4. thechefcat says:

    “I call that Imperial Kitsch” quote from Behind the Candelabra… nice recipes!!!

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  5. Mark. says:

    Used up some red lumpfish caviar I’d had sitting around. I don’t think I’d use anything more expensive, but I like the dip and I’ll probably make it again. The baked egg recipe sounds even better and I’ll probably try it before the week is out.

    The red dye (natural color is pale yellow I think) made the dip Pepto-Bismol pink. Oh, well. Festive I guess.

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    • Yinzerella says:

      The lumpfish red is exactly what I was looking for. I am happy to know that it turned out pink. I was hoping that it would. And that is festive! By any chance did you take a photo?

      The baked egg recipe IS good. Let me know how yours turns out!

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      • Mark. says:

        Should have shot a picture with my phone. Paprika and pinkness clashed a bit. I have another container of the lumpfish and I’ll take a photo if I make this dish again (fairly likely).

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  6. Daria says:

    The black caviar tastes better, anyway. I actually might make this one for my next party.

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  7. Pingback: Caviar Demand Is Decimating Fish Populations | MUNCHIES

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