Yogurt Cheese Spread
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Yogurt cheese||1 Cup (16 tbs)|
|Caraway seeds||1 Teaspoon|
|Sweet hungarian paprika||3⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Chopped capers||1 Tablespoon|
|Minced chives||1 Tablespoon|
|Rye crackers/Wheat crackers / thinly sliced pumpernickel bread||1 Cup (16 tbs), thinly sliced|
In a medium size bowl, cream butter until fluffy.
Add yogurt cheese slowly, beating; continue beating until well blended.
Stir in caraway seeds, paprika, mustard, and pepper; then add capers and chives.
Season to taste with salt.
Cover and refrigerate for 3 to 4 hours to blend flavors.
Let stand at room temperature for about 30 minutes before serving.
Spread on crackers.
To store, cover and refrigerate for up to 1 week.