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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cheese Spread Recipe

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This recipe for Cheese Spread is from Ribét Academy Cookbook 2011-2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. of lipto cheese -OR- if you cannot buy lipto you can substitute 8 oz. cream cheese -OR- 8 oz. feta cheese
1/2 cup soft butter
3 Tbs. thick sour cream
2 anchovy fillets (mashed)
1 tsp. capers and add to bowl with cheese mixture (optional)
1 Tbs. finely chopped onion
1 Tbs. prepared mustard
1 1/2 tsp. paprika
1/2 tsp. caraway seeds smashed or bruised to release flavor
1/2 tsp. salt
parsley (as much as you want)
Directions:
Directions:
Cream together in a bowl until well blended:
cheese, butter, sour cream, anchovy fillets, capers (optional)
Add to cheese mixture and blend ingredients thoroughly:
onion, mustard, paprika, caraway seeds, salt
Shape into a smooth mound and make slight indentations in mound with tines of a fork. Sprinkle with paprika.
Garnish with chopped parsley on plate.
Let flavors mingle in the refrigerator for at least 2 hours before serving.
Personal Notes:
Personal Notes:
Usually goes well with beer. Serve with Pumpernickel or Rye bread. Is also good with crackers. Makes 1-3/4 cups of spread.

 

 

 

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