| 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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