This is another easy recipe which can be served as a spread or a dip - very authentic and bursting with flavour. Its wonderful pink colour makes it an attractive addition to a snack platter or buffet table.
When cream cheese is not available on the supermarket shelves we make our own.
16 Ounces Cream Cheese
1/2 Cup Butter -- softeneed
6 Tablespoons Sour Cream
2 Tablespoons Onion -- minced
8 Medium Anchovies
2 Teaspoons Dry Mustard
2 Teaspoons Caraway Seed
2 Teaspoons Paprika
Salt And Pepper To Taste
1 Teaspoon Capers -- if available
Blend all together in a food processor.
Allow to mature 24 hours if possible.
Serve with crackers, rolls or rye bread!
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