1 teaspoon salt
2 6-ounce packages of cream cheese
1/8 teaspoon garlic powder, or garlic salt
3 dashes Tabasco
1 tablespoon onion juice, or 1 1/2 teaspoons onion salt
1 tablespoons Worcestershire
2 tablespoons mayonnaise
1/4 tablespoon dry mustard
1/2 small box chili powder
1/2 box paprika

Let cream cheese soften at room temperature.
Grate cheese.
Blend all ingredients, except paprika and chili powder, with blender until creamy.
If mixture is too soft, chill in refrigerator.
Divide mixture into 2 long, or 4 short, rolls about the width of a half dollar.
Roll on waxed paper in chili powder and paprika combination until outside of roll is completely covered.
Put roll in clean waxed, or saran wrap, and refrigerate for 24 hours to age.
Will keep for several weeks.