Recipe - Beer Garden Spread

8 ounce Smallcurd cottage cheese
One half 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
One fourth cup Chopped onion
1 cn (2oz) anchovy fillets;
drained and mashed
Fresh vegetables of choice;
cut or sliced up or cut in sticks or
wedges; as appropriate

From the Bierstuben of Bavariabut 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.