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24 servings
suggest servings
| 1 | pound | camembert cheese | cut into cubes at room temperature |
| 1/2 | pound | butter | at room temperature |
| 4 | teaspoons | paprika | |
| 1/4 | teaspoon | caraway seeds | ground |
| 1/4 | teaspoon | kosher salt | |
| 1 | x | white pepper | freshly ground to taste |
| 1 | cup | heavy whipping cream | |
| 1/2 | each | white onion | medium, chopped |
| 1 | x | chives | for garnish |
| 1 | x | tomato wedges | for garnish |
| 1 | x | rye bread | as needed |
| 1 | x | pretzel sticks | or fresh as needed |
In the bowl of a food processor, combine Camembert, butter, spices, salt and pepper.
Blend in cream. Refrigerate until chilled.
Using an ice cream scoop, make mounds on a lettuce-lined plate.
Garnish platter with onion, chives and tomato wedges.
Serve with rye bread or pretzels.
| % Daily Value* | |
| Total Fat 11.0g | 18% |
| Saturated Fat 7.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 83mg | 3% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 11% | Vitamin C | 1% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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