Yields
16 servings
Serve this spread with hearty rye bread and cold beer!
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ingredients
¼
cup chopped onions (60 ml)
3
Tbsp capers (45 ml)
2
dill pickles, chopped
2
cup cream cheese or fresh soft cheese (500 ml)
¼
tsp caraway seeds, toasted and ground (1 ml)
¾
tsp anchovy paste (3 ml)
2
Tbsp paprika (30 ml)
Pinch cayenne pepper
1
Tbsp Dijon mustard (15 ml)
Freshly ground black pepper or white pepper, to taste
1
small bunch chives, finely chopped
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directions
Step 1
Put the onions, capers, and dill pickles in a food processor and process until smooth.
Combine the onion mixture, cheese, caraway seeds, anchovy paste, paprika, cayenne, Dijon mustard, pepper, and half the chopped chives in a large bowl.
Step 2
Stir all the ingredients together well, to make a smooth consistency. Cover and refrigerate to allow the flavours to develop, about 1 to 2 hours or overnight. Sprinkle with the remaining chives. Makes 2 ½ cups.