- 1/4 teaspoon caraway seeds
- 1 cup cottage cheese
How to make this recipe
- Using the back of a chef’s knife or a mortar and pestle, crush the caraway seeds but no not pulverize them too finely.
- In a medium bowl, add the cottage cheese and crushed caraway seeds and mix well. Season to taste with salt. Serve with rye bread.
The spread can be refrigerated for up to two days.