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Christmas Cream Cheese Candy Cane Dip
source: recipe and photograph created by Peggy
Bucholz for www.finedinings.com
Recipe Type: Christmas, appetizer, spread, dip, baguette
Prep Time: 20 min
Total Time:20 min
Ingredients
3 tablespoons walnuts or pecans, finely chopped
1 red bell pepper
8 ounce package cream cheese softened, you can use reduced fat if desired
1/4 cup (2 ounces) Blue cheese
1 tablespoon fresh chives, snipped
1 tablespoon fresh parsley chopped
salt and pepper, to taste
Baguette bread, sliced 1/4-inch thick, or use crackers
Fresh parsley for garnish
Directions
Place chopped walnuts or pecans on a sheet pan, broil 2 minutes or until toasted, do
not burn.
Cut red bell pepper in half, remove seeds, membranes and stem. Place on a foil-lined baking sheet, skin side up under
broiler for 10 minutes to char the skin.
Remove from broiler, enclose completely in foil for 10 minutes. When cooled, peel and discard the charred skin from the pepper.
Cut into long thin 1/4-inch strips and set aside.
Combine in a small bowl the toasted walnuts or pecans, the two cheeses, chives, parsley, salt
and pepper. Place on a large serving platter or plate and form into a candy cane shape. Blot the charred strips of
red bell peppers on paper towels until they are completely dry. Arrange them on the
Christmas candy cane cutting to fit if necessary.
Serve immediately as a Christmas
appetizer with sliced baguette bread, sliced fruit or crackers; garnish with fresh parsley.
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Wine
recommendation: Cabernet Sauvignon; Merlot; Port |
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