220 gr butter 450 ml cream cheese 4 gr caraway seeds 7 gr onion 1 gr parsley 6 gr capers 7 ml prepared mustard
Instructions
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