|Source: Anne Maher (1980)|
|Prep time: 2 1⁄3 hours|
With a wooden spoon, rub the cottage cheese through a sieve into a mixing bowl. Cream the butter by beating it against the side of a mixing bowl with a wooden spoon. Beat in the cheese, the paprika, a generous grinding of pepper, the salt, caraway seed, mustard, capers, onions and sour cream. Continue beating vigorously until the mixture forms a smooth paste.
For a spread, shape into a ball and decorate it with chives. Refrigerate for 2 hours, or until firm.
For a dip, add 1/4 cup extra sour cream. Sprinkle the chives over the dip after it has been poured into a serving bowl.