Ingredients
- 1 lb cream cheese
- 1/2 lb butter
- 1 tb onion (grated)
- 1 1/2 ts prepared mustard
- 2 ts capers (chopped)
- 1 1/2 ts caraway seeds
- 2 ts parsley (chopped)
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
