Ingredients
- 450 ml cream cheese
- 220 gr butter
- 7 gr onion (grated)
- 7 ml prepared mustard
- 6 gr capers (chopped)
- 4 gr caraway seeds
- 1 gr 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
