225 g cream cheese
50 g mayonnaise (recipe page 115)
2 tbsp sour cream (recipe page 115)
2 tsp paprika
2 tsp curry powder
few sprigs parsley, finely chopped
4 sprigs fresh dill, finely chopped or
1 tsp dried dill
salt, white pepper to taste Whip the cream cheese and stir in the mayonnaise and sour cream. Season with salt and pepper. Divide into three portions. Blend paprika into one portion, curry powder into another portion and the finely chopped herbs into the last portion. Serve with tomato wedges, cheese biscuits, potatoes chips and cucumber sticks.