Yogurt Cheese Spread Recipe


Main Ingredient


 Butter/Margarine1⁄2 Cup (8 tbs), softened
 Yogurt cheese1 Cup (16 tbs)
 Caraway seeds1 Teaspoon
 Sweet hungarian paprika3⁄4 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Chopped capers1 Tablespoon
 Minced chives1 Tablespoon
 Salt To Taste
 Rye crackers/Wheat crackers / thinly sliced pumpernickel bread1 Cup (16 tbs), thinly sliced

Nutrition Facts

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


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.



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Posted on: 27 July 2010 - 12:26am