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“This recipe is from the December 1985 edition of Gourmet Magazine. You can prepare this dip up to 2 days in advance, but it must at a minimum be chilled for an hour.”
READY IN:
30mins
YIELD:
4 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl cream together the cream cheese and Pernod until well blended.
  2. Stir in the cottage cheese, chives, sunflower seeds, sour cream, parsley, and the caraway seeds and combine the mixture well.
  3. Pack the dip into a crock or bowl and chill it, covered, for at least 1 hour and up to 48 hours.

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