This Mittel-european spread is rich, smoky, and piquant. Cream a stick of softened butter with 1 cup of drained cottage cheese. Blend until very smooth. Mix with a half cup sour cream, then add a tablespoon of sweet paprika, a tablespoon of drained, chopped capers, a tablespoon ground caraway seeds, 2 very finely minced green onions, and a teaspoon of dry mustard. Mix very well, mold, and refrigerate. Bring to room temperature before serving with crudites—radishes are traditional—and/or rye toast.
Yes, dear hearts, gluttony is a mortal sin, and is–along with the other six, I hasten to assure you–rampant in Mississippi, where Class III obesity is endemic. While this recipe is new to me, it’s apparently been around for a while; you’ll even find “low-cal” versions, as if adulterating transgressions might mitigate the consequences. Honestly; some people. Blend well a cup of sour cream with 8 oz. softened cream cheese, add 2 cups grated sharp cheddar, a half cup each chopped ham and green onion, and small drained can of green chilies. Spoon into a toasted bread bowl, wrap in aluminum foil, and bake at 350 until crusty, forty minutes or so.