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