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Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Sour cream

  2. 6 oz 170g Crumbled Roquefort cheese - (abt 1 cup packed)

  3. 1/2 cup 73g / 2.6oz Small-curd low-fat cottage cheese

  4. 1 teaspoon 5ml Worcestershire sauce

  5. 1/2 teaspoon 2 1/2ml Garlic powder

  6. 1/2 teaspoon 2 1/2ml Hot pepper sauce

  7. 1/3 cup 48g / 1.7oz Chopped drained capers Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Using electric mixer, beat all ingredients except capers in large bowl to blend. Stir in capers. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) This recipe yields about 2 1/4 cups.

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