Nutty Carrot Spread
Makes 18 servings
|1/4||cup finely chopped pecans|
|6||ounces cream cheese, softened|
|2||tablespoons frozen orange juice concentrate, thawed|
|1/4||teaspoon ground cinnamon|
|1||cup shredded carrots|
|36||slices party pumpernickel bread, toasted or melba toast rounds|
- Preheat oven to 350°F. Place pecans on shallow baking pan. Bake 6 to 8 minutes or until lightly toasted, stirring occasionally. Cool slightly.
- Meanwhile, combine cream cheese, juice concentrate and cinnamon in small bowl; stir until well blended. Stir in carrots, pecans and raisins.
- Serve spread with bread or crackers.
|Serving Size:||2 bread slices with about 2 tablespoons cream cheese mixture (about 1 tablespoon per bread slice)|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||19 %|
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