Before we even start let me just say, some of you need to get over this thing you have or think you have about anchovies. You are missing out on a boatload of good stuff. I haven't made this in years, but was looking for appetizer recipes for a friend and came across this. Anchovies, capers, caraway seed, how can this not be fabulous. Plus you make it the day before serving. This is moving back to the top of my appetizer list.
about 2 cups
1 (8-ounce) package cream cheese, softened
1/4 pound butter, softened
1 1/2 tablespoons anchovy paste, or 1 (3/4-ounce) can of anchovies, mashed with their liquid
1 1/2 tablespoons drained capers
1 teaspoon paprika
1 teaspoon caraway seed
1/2 teaspoon Dijon mustard
1 cup of sour cream
Juice of 1 lemon
Blend cream cheese and butter together thoroughly. Stir in all other ingredients until smooth. The flavor of this dip improves if allowed to mellow overnight in refrigerator. Excellent as a dip for raw vegetables, potato chips, or spread on melba toast, bagel chips, pita chips, or whatever.