Beer garden spread

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, .

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