Variations of this spread can be traced to Hungary and Germany. Some versions of this spread call for cream cheese rather than cottage cheese. Cottage cheese makes a more rustic version of this spread. Making this spread ensured that there would be a little ‘cocktail time’ before our holiday dinner.
Servings: one cup spreadPrep Time: 10 minutes Cook Time: 3 hours chill time
1 cup cottage cheese
1/2 cup butter
1 1/2 tsp. sweet paprika (preferably Hungarian)
1 1/2 tsp. caraway seeds
1 teaspoon drained bottled capers
4 flat anchovy fillets, rinsed, patted dry, and minced
3/4 tsp. powered mustard
Place cottage cheese and butter in food processor. Combine until light and fluffy. Blend in the paprika, caraway seeds, capers, anchovies, and powdered mustard. Pulse to combine. Transfer the spread to a serving bowl and place in refrigerator at least three hours before serving. Goes well with rye bread rounds, crackers, and celery sticks.
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