Make Ahead Triple Cheese Spread Recipes
MAKE-AHEAD TRIPLE CHEESE SPREAD
This simple cheese spread appeals to every palate, so I rely on it often. It's a no-fuss favorite of mine because it can be made 2 days before your gathering and then refrigerated. -Angie Meyers, Chamberburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a bowl, beat cream cheese, mayonnaise, milk, salt, pepper and hot pepper sauce until smooth. Fold in cheese and parsley. Cover and refrigerate for at least 1 hour before serving. Serve with crackers.
Nutrition Facts :
TRIPLE CHEESE SPREAD
"You'll love this cheesy and cream spread," promises Debbi Smith of Crossett, Arkansas. "The carrots add nice color and crunch."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 8
Steps:
- In a blender, combine the cheeses, milk, dill and pepper. Process until smooth. Transfer to a small bowl. Stir in carrots. Cover and chill. Just before serving, stir in the sunflower kernels if desired.
Nutrition Facts : Calories 41 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
TRIPLE CHEESE SPREAD
Make and share this Triple Cheese Spread recipe from Food.com.
Provided by JLBurnell
Categories High In...
Time 10m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, beat cream cheese, mayonnaise, milk, salt, pepper and hot pepper sauce until smooth.
- Fold in cheese and parsley.
- Cover and refrigerate for at least 1 hour before serving.
- Serve with crackers.
Nutrition Facts : Calories 128.6, Fat 11.7, SaturatedFat 6.6, Cholesterol 33, Sodium 215.2, Carbohydrate 1.9, Sugar 0.4, Protein 4.3
GOAT CHEESE PESTO SUN-DRIED TOMATO SPREAD (MAKE AHEAD)
This tasty, flavorful spread is quick and easy to make but it looks very elaborate and pretty. It is a great appetizer for a crowd. I love that you make it a day (or two) ahead of time, so there is one less thing to worry about the day of the party. The green, red and white colors look especially festive on a holiday buffet. You can also make a half batch in a mini-loaf pan for a small group.
Provided by StephanieZ
Categories Spreads
Time 20m
Yield 14-20 serving(s)
Number Of Ingredients 10
Steps:
- Line an 8 x 4 loaf pan with plastic wrap.
- Process the first five ingredients in a food processor until smooth.
- Spread one-third of the cheese mixture in the lined pan.
- Top with the pesto.
- Spread one-third of the cheese mixture over pesto.
- Spread the chopped, drained sun dried tomatoes next.
- Top with the remaining cheese mixture.
- Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days).
- Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves.
- Serve with french bread slices (or crackers).
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