Title: Beer garden spread
 Categories: Sauce
      Yield: 1 Servings
 
      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
 
  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 , by Jane Butel, ISBN 0-89586-646-3
  (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,