Recipe information
Yield
Makes about 2 1/4 cups
Ingredients
1 cup sour cream
6 ounces crumbled Roquefort cheese (about 1 cup packed)
1/2 cup small-curd low-fat cottage cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/3 cup chopped drained capers
Preparation
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.)
