| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | Sauce | 1 | Servings | |
INGREDIENTS
| 8 | oz | Small-curd cottage cheese |
| 1/2 | c | Unsalted butter; room temp. |
| 1 | tb | Caraway seeds |
| 1 | tb | Fresh grated horseradish |
| 1 | tb | Dry mustard |
| 1 | ts | Pequin quebrado or cayenne pepper |
| 1 | tb | Capers |
| 1/4 | c | Chopped onion |
| 1 | cn | (2-oz) anchovy fillets; drained and mashed |
| Fresh vegetables of choice; sliced or cut in sticks or wedges; as appropriate |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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