Caraway Cheese Spread
This simple Caraway Cheese Spread is perfect with crisp fresh vegetables, rye chips, pita bread, and more. Seven ingredients are all it takes to make this delicious party recipe.
This is a recipe from my 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.

This is one of those simple, delicious recipes that are really 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.
This super simple spread is easy to mix up at the last minute. It’s great for entertaining guests and different from the typical cheese dip.
Recipe Quick View
Cuisine: American
Cooking Method: None
Total Time: 5 Minutes
Servings: 24
Primary Ingredient(s): Cream cheese, caraway seeds, capers, butter
Skill Level: Easy
What You’ll Like About This Recipe
- This recipe is simple to throw together, and only takes about 5 minutes!
- Classic flavors that are approachable for every palate.
- Perfect for a last-minute appetizer to put on the table when friends pop in to visit!
WHAT PEOPLE ARE SAYING …
“Some recipes never go out of style!! This is one!”
— Sues
Ingredient Notes

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- Cream Cheese — Use either full-fat cream cheese or reduced-fat. Both work equally well.
- Butter — Because it’s a major contributor to the flavors in this recipe, I prefer a really rich butter like Kerrygold.
- Caraway seed — If you’re not familiar with caraway seed, it has a flavor very similar to anise or a faint hint of licorice. It’s definitely the predominant flavor in this spread and is really delicious. However, feel free to substitute with something else if you prefer.
- Capers — The bright, tangy taste of capers contrasts nicely with the other flavors in the spread.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Caraway Cheese Spread
This cheese spread is so simple to toss together, and only requires one bowl!


- Place all the ingredients in a medium mixing bowl.
- Use a fork or wooden spoon to mix the ingredients until evenly combined.
- Transfer the spread to a serving bowl. Serve with assorted vegetables, crackers, and breads.

Recipe Tips
👉 Cream Cheese – It’s important to use softened cream cheese in this recipe in order to get a nice, creamy mixture. To soften cream cheese, let it sit at room temperature for about 30 minutes.
👉 Butter – Like the cream cheese, the butter needs to be at room temperature in order to mix properly into the spread. Take it out 30-60 minutes in advance and let it soften on your counter.
Recipe Variations/Substitutions
- Substitute chopped fresh chives for the green onion.
- The amount of caraway seeds can be adjusted according to your taste. Try starting with the recommended amount and adding more or less to either strengthen or lessen the flavor.

How I Serve Caraway Cheese Spread
This spread is perfect served with a variety of fresh veggies, crackers, or toasted breads! It can also make an incredible spread for a sandwich.
Storing Leftovers
Caraway Cheese Spread can be served immediately. If making ahead, it should be refrigerated until ready to serve, but do allow it to sit at room temperature for about 30 minutes for the best spreading consistency. Freezing is not recommended.
Questions About Caraway Cheese Spread
Caraway seeds have a mild licorice or anise flavor. They’re sometimes described as having a sharp nutty, citrus flavor.
Capers are the flower buds from a caper bush. The buds are picked and then dried and brined in salt. Capers are often used in chicken and fish recipes.
It’s up to you whether or not to rinse the capers. Taste first and if you think they’re too salty give them a quick rinse in a strainer. Then proceed with your recipe.

Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Caraway Cheese Spread
Ingredients
- 8 ounces cream cheese room temperature
- ¼ cup butter room temperature
- 1 ½ tablespoons chopped green onion
- ½ teaspoon garlic salt
- 1 ½ teaspoons caraway seed
- 1 teaspoon capers
- 1 teaspoon prepared mustard
Instructions
- Place all ingredients in a medium mixing bowl.8 ounces cream cheese, ¼ cup butter, 1 ½ tablespoons chopped green onion, ½ teaspoon garlic salt, 1 ½ teaspoons caraway seed, 1 teaspoon capers, 1 teaspoon prepared mustard
- Use a fork or wooden spoon to mix the ingredients until combined.
- Transfer to a serving bowl. Serve with assorted veggies, crackers, or breads.
Notes
- It’s important to use softened cream cheese in this recipe in order to get a nice, creamy mixture. To soften cream cheese, let it sit at room temperature for about 30 minutes.
- The spread should be refrigerated until ready to serve. Allow it to sit at room temperature for about 30 minutes for the best spreading consistency. Freezing is not recommended.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on 10/12/2012. It has been updated with new photos and additional information.

Delicious, easy and a big hit at my coctail party.
So glad your guests enjoyed it!
Love finding your site with mention of old recipes. Being a child of the 60’s myself I can relate to those oldies, before internet, etc. I have been digging through old recipes and have found some old ones that I have revisited in the kitchen. ~~ True comfort food
Thanks so much, Di! I really enjoy keeping the vintage recipes alive.
Love this recipe. Just returned from Netherland and brought back some yummy Komijnen kaas….so, here I am and jotting down your recipe to have this week….looks so easy but I know it will be tasty….thank you….
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.
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.
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)! (:
Some recipes never go out of style!! This is one!
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!
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
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.
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.