Liptauer cheese #2

Yield: 6 servings

Measure Ingredient
\N \N Jim Vorheis
½ pounds Butter
1 pounds Cream cheese
1½ teaspoon Caraway seeds
1 tablespoon Grated onion
2 teaspoons Chopped parsley
2 teaspoons Chopped capers
1½ teaspoon Prepared mustard

Soften butter and cream cheese. Combine all ingredients. Pack in a crock and sprinkle with parsley. This can be made into a ball and rolled in parsley. Serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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