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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe is from the December 1985 edition of Gourmet Magazine. You can prepare this dip up to 2 days in advance, but it must at a minimum be chilled for an hour. Ingredients:
3 (8 ounce) packages cream cheese, at room temperature |
1 1/2 tablespoons pernod |
1/3 cup small curd cottage cheese |
1/4 cup fresh chives, minced |
1/4 cup sunflower seeds, hulled and lightly toasted |
2 tablespoons sour cream |
2 tablespoons fresh parsley, minced |
1 tablespoon caraway seed |
Directions:
1. In a bowl cream together the cream cheese and Pernod until well blended.
2. Stir in the cottage cheese, chives, sunflower seeds, sour cream, parsley, and the caraway seeds and combine the mixture well.
3. Pack the dip into a crock or bowl and chill it, covered, for at least 1 hour and up to 48 hours.
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