• ¾ lb. hoop or farmer cheese
• 1 cup sour cream
• 1 Tbs. minced fresh dill weed
• ⅓ cup chopped chives
• 1 tsp. lemon juice
• ¼ tsp. hot paprika
• salt to taste
• fresh-ground black pepper to taste
1. Combine the cheese and the sour cream and mash them together thoroughly with a fork until all the large lumps of cheese are broken up. Add the remaining ingredients and stir vigorously until the mixture is smooth and thoroughly blended. Chill the cheese lightly before serving it.
2. This makes a delicious spread for any kind of rye or pumpernickel bread and keeps for a couple of weeks if covered and refrigerated.
