1 (1 lb.) round rye bread
1 (8 oz.) cream cheese
1 stick softened butter
3/4 c. sour cream
1/2 tsp. dry mustard
1/2 tsp. salt
2 tsp. paprika
1 tbsp. caraway seeds
1/4 c. chopped green onions

Mix all ingredients thoroughly. Store in refrigerator overnight. Before serving cut out rye and fill.