In a food processor blend goat cheese, cream, paprika, caraway seeds, mustard, garlic, anchovies, and salt and pepper to taste until smooth. Transfer mixture to a bowl and stir in scallions and capers. Chill spread, covered, at least 2 hours and up to 2 weeks. Serve as a dip for crudite or as a spread for crackers or sandwiches. Makes about 2 1/2 cups. Makes about 2 1/2 cups. Gourmet March 1995 Per serving: 235 Calories (kcal); 19g Total Fat; (67% calories from fat); 5g Protein; 16g Carbohydrate; 61mg Cholesterol; 32mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 124 (63%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 30.6mg||9 %|
|Sodium 529mg||18 %|
|Potassium 755.2mg||20 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 8.2g|
|Protein 6.8g||10 %|
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Calories per serving: 196
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