6 ounces Cream Cheese, softened
4 tbsp butter, softened
1 shallot, minced
1 tsp capers, drained
1/2 tsp caraway seeds
1/2 tsp Hungarian paprika
1 tsp prepared Dijon paste
1/4 tsp anchovy paste
1 tsp grated Parmesan or Romano cheese
1 to 2 tbsp flat beer
Mash the cream cheese with the butter. Chop shallot,capers and caraway seeds together. Blend into cheese.
Season with paprika, mustard, anchovy, Parmesan and enough beer to make it spreadable.
Pack into earthenware pot, cover and allow to ripen overnight.
Serve with cocktail rye or pumpernickel bread.
Serves 6 to 8 and makes a cup
