Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Small-curd cottage cheese |
| ½ cup | Unsalted butter; room temp. |
| 1 tablespoon | Caraway seeds |
| 1 tablespoon | Fresh grated horseradish |
| 1 tablespoon | Dry mustard |
| 1 teaspoon | Pequin quebrado or cayenne pepper |
| 1 tablespoon | Capers |
| ¼ cup | Chopped onion |
| 1 can | (2-oz) anchovy fillets; drained and mashed |
| \N \N | Fresh vegetables of choice; sliced or cut in sticks or wedges; as appropriate |
From the Bierstuben of Bavaria--but enhanced with horseradish, mustard & pequin. Serve any favorite seasonal vegetables alongside. In a food processor, process all ingredients (except vegetables) until smooth. Place in a crock or pottery bowl & refrigerate at least 2 hours or until firm. To serve, place on a platter, attractively arrange vegetables around crock of dip. Dunk vegetables in dip or spread dip on vegetables with a knife. Makes about 2 cups.
TIME INCLUDES REFRIGERATION TIME From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .