Ginger-Lemon Cheese Spread with Pineapple-Peach Sauce
Make-Ahead Time Up to 2 days before serving
Final Prep Time 5 minutes
Makes 8 servings
|2||packages (8 ounces each) cream cheese, softened|
|1||cup sour cream|
|3||tablespoons packed brown sugar|
|1||tablespoon grated lemon peel|
|3/4||teaspoon ground ginger|
|1/2||cup crushed pineapple, well drained|
|1/2||cup peach or apricot preserves|
|Assorted crackers and sliced fresh fruit, such as apples and pears|
- Line 3-cup decorative mold or bowl with plastic wrap.
- Combine cream cheese and sour cream in large bowl; beat until creamy. (Do not overbeat.) Add brown sugar, lemon peel and ginger; stir until well blended.
- Spoon cheese mixture into prepared mold. Cover with plastic wrap; refrigerate at least 8 hours or up to 2 days.
- To complete recipe, combine pineapple and peach preserves in small bowl. Unmold cheese spread onto serving plate. Spoon sauce around cheese. Serve with crackers and fruit.
Press toasted chopped walnuts onto cheese spread and serve Pineapple-Peach Sauce alongside of spread.
|Total Fat||26 g|
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