MARTHA'S HOT ALMOND SPREAD
Delicious! Three onions, two cheeses and an almond in a nut tree ...that was cheesy, but so is this spread! Serve with buttered round crackers if desired.
Provided by Mary48
Categories Hot Cheese Dips
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the cream cheese, mayonnaise, onions, pepper and nutmeg. Stir in the Swiss cheese. Transfer to small ovenproof glass bowl. Sprinkle 1/2 of the almonds on top.
- Bake for 7 minutes. Stir, and bake for an additional 8 minutes. Sprinkle remaining almonds on top, and serve.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 1.5 g, Cholesterol 24.1 mg, Fat 10.6 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 76.1 mg, Sugar 0.3 g
MARTHA'S HOT ALMOND SPREAD
Delicious! Three onions, two cheeses and an almond in a nut tree ...that was cheesy, but so is this spread! Serve with buttered round crackers if desired.
Provided by Mary48
Categories Hot Cheese Dips
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the cream cheese, mayonnaise, onions, pepper and nutmeg. Stir in the Swiss cheese. Transfer to small ovenproof glass bowl. Sprinkle 1/2 of the almonds on top.
- Bake for 7 minutes. Stir, and bake for an additional 8 minutes. Sprinkle remaining almonds on top, and serve.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 1.5 g, Cholesterol 24.1 mg, Fat 10.6 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 76.1 mg, Sugar 0.3 g
PEA, ALMOND, AND RICOTTA SPREAD
A vibrant light green, this hummus-like spread of English peas, almond, and ricotta is satisfyingly creamy and can be used as a dip or to anchor a myriad of seasonal ingredients on sandwiches and tartines.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Toast until fragrant and golden throughout, about 12 minutes. Let cool completely.
- Meanwhile, bring a small pot of salted water to a boil; add peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry.
- Pulse almonds in a food processor until finely ground. Add peas, both cheeses, oil, and lemon zest and juice; puree until smooth. Season with salt and pepper. Hummus can be refrigerated in an airtight container up to 1 week.
ALMOND-TOMATO SPREAD
Serve this savory snack with our homemade Crostini.
Provided by Martha Stewart
Categories Appetizers
Time 30m
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast in oven until deep brown, about 20 minutes. Let cool.
- Drain tomatoes; squeeze to remove seeds. Add tomatoes to processor along with toasted almonds, garlic clove, paprika, balsamic vinegar, lemon juice, coarse salt, and red-pepper flakes; process until nuts are finely ground and mixture is well combined.
- With the motor running, add olive oil; process until a paste forms.
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