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.
Serving size: Complete recipe
Calories 2358 Calories from Fat 1458
% Daily Value*
Total Fat 164 g252.8%
Saturated Fat 73.5 g367.6%
Trans Fat 0 g
Cholesterol 322.3 mg107.4%
Sodium 2565.8 mg106.9%
Total Carbohydrates 173 g57.6%
Dietary Fiber 14.5 g57.9%
Sugars 24.4 g
Protein 59 g118.6%
Vitamin A 69.7% Vitamin C 41.4%
Calcium 37.2% Iron 55.1%
*Based on a 2000 Calorie diet