From Paulette Vickery's Recipe Collection
Peppery Cheese Spread
appetizers
8 oz cream cheese, softened
4 tablespoon chopped fresh parsley
1 each clove garlic, crushed
1 tablespoon lemon juice
3 teaspoon caraway seeds
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
In large bowl or food processor, beat cream cheese until smooth. Beat in 2 tbsps chopped parsley, garlic, lemon juice, caraway seeds, mustard, pepper, and salt to blend well. Line 8 ounce container or crock with plastic wrap leaving overhang. Pack cheese mixture into crock, smoothing top with back of spoon. Refrigerate covered, about one hour until firm, and up to two days. To serve, pull up on plastic wrap overhang to remove cheese from crock. Peel off plastic wrap. Spread remaining 2 tbsps chopped parsley on plate. Dip top and sides of cheese into parsley to coat completely, pressing gently with finger tips to adhere. Makes 12 servings.
Yield: 12 servings