MH, this is basically your snack with some members of genus allium added. The recipe is from Francois Haeringer of L'Auberge Chez Francois. It was served along side the basket of bread. I chose this place as my "birthday restaurant" from probably age 12 to17.
From The Chez Francois Cookbook
This spread is an Alsatian tradition. Serve it with a basket of warm French bread as an accompaniment to an aperitif.
1 lb. small-curd, cream style cottage cheese
2/3 cup sour cream
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 tsp. finely minced garlic
1 tbsp. finely minced onion
1 tbsp. finely minced green onions
1 tsp. finely minced chives or parsley
Using a wire whisk, combine the cottage cheese and sour cream in a small mixing bowl and blend well. Add the remaining ingredients. Mix thoroughly and adjust seasonings. Cover the bowl and chill well before serving