This is a mellow creamy spread to put on crackers or dark rye bread. There are many different versions of this Hungarian recipe. Some include a little ground caraway seed or capers.
- 5 tablespoons cottage cheese
- 2 tablespoons sour cream
- half a small onion, grated
- half teaspoon paprika
- half teaspoon anchovy paste, or 1 small anchovy, finely chopped
- half teaspoon Dijon mustard
- dash of salt
Thoroughly mix the cottage cheese and sour cream using a hand held processor, or mash with a fork. Add the remaining ingredients, taste and adjust seasoning. If possible set aside for a few hours before serving.
May be stored in the refrigerator for 3-4 days.