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Ingredients

• 1 lb. 3 oz. cream cheese (room temperature)

• 5 Tbsp. unsalted butter (room temperature)

• 6 oz. sharp Cheddar cheese (room temperature)

• 1 1/2 tsp. Dijon mustard

• Sweet Hungarian paprika for color

• 1 round bread

• Worcestershire for seasoning

Method

1. Combine cream cheese, butter, cheddar cheese, mustard, and paprika.

2. Cut top off bread; hollow out (remove inside and make bread shell).

3. Garnish and put in individual bowls the following: cans flat filet anchovy, green onions, capers, cucumbers.

4. Use rye, pumpernickel, or black bread squares.

Courtesy of member Lee Becker, House of Lancaster Cookery Book, 1986