When I hosted a Christmas appetizer party, I
needed something unique, different and eye catching.
I happened to see a magazine picture of a giant cookie fashioned into a candy
cane,
I thought why can't I make a Christmas cheese dip that looks like a candy
cane...
see more of my unique Appetizers with
photographs
Christmas Cream Cheese Candy Cane Dip
recipe,
presentation and photograph
created by Peggy
Bucholz for www.finedinings.com
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
Place chopped walnuts or pecans on a sheet pan, broil 2 minutes or until toasted, do
not burn. This can be done ahead.
Cut the red bell pepper in half, remove seeds, membranes and stem.
Place on a foil-lined baking sheet, skin side up under the broiler for 10 minutes to char the skin. Remove from the oven and enclose completely
in the foil for 10 minutes. When cooled, peel and discard the charred skin from the pepper. This can be done ahead. Cut into long thin strips and set aside.
Mix toasted walnuts or pecans, the two cheeses, chives, parsley, salt
and pepper together. Place on a large 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 them if
necessary to fit.
Serve immediately as a Christmas
appetizer with sliced baguette bread or
crackers and garnish with fresh parsley.
Wine
recommendation: Cabernet, Merlot
