1 head cauliflower
1/4 cup butter
1 cup chopped onions
3 tbsp. flour
2 cup chicken broth
1 tsp. Worcestershire sauce
parsley
1 cup shredded cheddar cheese
2 cups light cream

Chop up head of cauliflower; boil and save liquid. Saute onions until soft in butter. Add flour. Add chicken broth and cooked cauliflower. Add 1 cup liquid saved from cooking cauliflower. Add salt, Worcestershire, white pepper and parsley to taste. Let simmer. Add shredded cheese and cream.

1 pkg (8 oza.) cream cheese, softened
1/2 cup margarine or butter, softened
1/2 cup dairy sour cream
2 tbsp anchovy paste
2 tbsp snipped chives
1 tbsp paprika
2 tsps capers
1/2 tsp dry mustard

Place all ingredients in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Spoon mixture into crocks or serving containers. Cover tightly and refrigerate until well chilled. Spread can be stored in refrigerator no longer than 2 weeks.