This is another recipe from the way-back file. It’s from way before there were food blogs. Even before there was an internet. Back when people shared recipes freely and happily without arguing over who they “belonged” to. <sigh> …I just need to stop before I get started on that.
I got this recipe years ago from my friend Judy. Judy and I went all the way through school together. Right from first grade through graduation. However, we didn’t become really good friends until later. After she and I both became single moms as adults and were working at the same place. Now going to school with the same kids all the way from start to finish was nothing unusual where I grew up. What was unusual was having a new student in class. That was a big deal. I only remember it happening two, maybe three times, during our whole 12 years of school.
I’ve been thinking about our graduating class a lot the past few weeks. We were a class of around 100. Small by comparison with many schools. But because of our size and the small town where we grew up, we all knew each other. We also knew each other’s families. We spent time in each other’s homes. We went to church together. We dated each other’s brothers and sisters.
Recently, one of our classmates passed away. Scott. I had not seen Scott since we were in school together, but I remember his vibrant personality and good looks. To hear that he was no longer with us gave me pause. The death of someone you used to know, I think, always brings about reflection. Brings home the very real fragility of life. According to classmates who had stayed in touch, Scott lived life on his own terms and enjoyed every minute of it. So, instead of being sad about losing a classmate, I’m choosing to remember the fun days we all had together at Miller County High School.
Here’s to all the Class of 1972! Although we may be scattered across the world now, those years when we grew up together will always be precious memories we hold in common.
Enough reflection. Now, on to the recipe. It’s a simple, but delicious, cheese spread that is great for any occasion. Serve it with cocktails, during the football game, while watching a movie, or just eat it at the kitchen counter on a Saturday afternoon because you were too busy to cook lunch. Oops…yeah, I did.
Delicious combination of flavors with cream cheese, green onion, capers, and caraway seed. Great for snacks, football games, or movie watching.
Ingredients
- 8 oz. cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1 1/2 tblsp. chopped green onion
- 1/2 tsp. garlic salt
- 1 1/2 tsp. caraway seed
- 1 tsp. capers
- 1 tsp. prepared mustard
Instructions
- Cream all ingredients together. Serve with assorted crackers or rye toasts.
Other cheese spread recipes you might enjoy from around the internet:
- Parmesan Cheese Spread from 101 Cookbooks
- Sun Dried Tomato and Basil Cream Cheese Spread from Cookin’ Canuck
- Three Cheese Spread from Buns in My Oven
- Rosemary Fig Goat Cheese Spread from The Naptime Chef
- Cheddar Ale Spread from Brown Eyed Baker
- Zucchini Cheese Spread from Angie’s Recipes
What I was up to…
- One year ago: Lacy Cornbread
- Two years ago: Cream Cheese Filled Pumpkin Roll
- Three years ago: Grilled Pork Chops
{ 12 comments… read them below or add one }
This sounds great and simple to make. I’m going to make it this weekend.
Hope you enjoy it! It’s even better the second day after it sits in the fridge overnight.
Hey Lana! I just happened to catch you in my reading list again today! :)
I got married at the ripe age of 19 back in the 70s because back then, being a housewife was what we gals did, and wanted to do! So many of my recipes come from back in the late 70s too & mostly from popular community cookbooks back then. I don’t remember this one specifically but I could certainly go for it – looks like my kind of spread!
I had my 30 year class reunion a few years ago & was shocked at how many classmates had passed away. We’ve lost a few more since too. Very sad & eye opening too.
Hi Mary! Yes, I have so many old recipes that were popular back in the late 70′s and the 80′s. And, do you know what? They’re all still just as good now as they were back then. I love making the ones have been passed down like this.
By the way, I really wanted to comment on your apple enchiladas post, but dangit you’ve still got us WordPress folks blocked out. Anyway – they looked really delicious! Love that recipe.
Yeah, sorry about that! I actually just turned off the anonymous comments earlier this week because I was tired of sorting through those aggravating spammers!! The filter catches them, but I still have to read through and delete them, ugh! That apple enchilada is the perfect example of one of those oldies too by the way.
I still love the oldies, in every way. Food, music, hair….. really big hair.
Scott so marched to his own drummer that he was a one man rhythm section. That was what was so endearing about him. I think we all envied his ability to not give two hoots about what everybody thought. I was sorry to learn of his passing.
Raise a cracker with dip in his memory, and in honor of times well spent.
Miss P
Lana it was so nice of you to mention Scott. He probably would have gotten a kick out of it. I remember him as such a sweet funny guy! Food plays such a big part in our lives and represents a lot of good memories. Time with friends, holiday fun or cherished family recipes. It’s how we remember things and people sometimes. Thank you for sharing as you do with such wonderful stories and good food ideas!
Some recipes never go out of style!! This is one!
I have really come to enjoy the flavor that caraway seeds impart. I will have to try this dip just for that (and the cream cheese)! (:
This would be a great way to use the back load of caraway seeds I have….simple and easy for when people are coming over.
Judy will be happy you credited her with the recipe ;) *sigh is right – I’m all for showing proper credit, of course, but sometimes things go overboard.
sorry to hear about your classmate – I graduated high school and college 2 decades later, and it has happened to our class as well – never an easy thing and definitely brings perspective.
I was a child in the 70s, and remember the foods, especially “entertaining foods” my mom would serve at her bunco parties – this looks like it would fit right in! this will be a part of the holidays here this year!
This recipe was something we served often at parties in the 80′s. It’s still just as good today, too.