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1 cup KRAFT finely shredded Italian five cheese blend; 1 cup chopped roasted red pepper; 1 / 4 cup chopped artichoke; 1 / 4 cup pesto sauce; 8 oz PHILADELPHIA Cream Cheese, softened; 1 / 4 cup ...
This soft, creamy spread loaded with shredded cheddar cheese and spiked with diced pimento peppers and hot sauce can be served hot or cold (so make it ahead of time!). Get the Pimento Cheese recipe .
Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pistachios, and honey. The result is a salty ...
Go ahead and cut the cheese into thin strips. Lather one piece of bread with the fig spread and half of the cheese onto one side of the bread and sprinkle with a bit of salt. Next line the fig side of the bread with cheese and top with a handful of arugula. Now, mush them together! Be careful not to let the goodness fall out. Time for the butter!
MIX cream cheese and dressing until blended; spread onto serving dish. ADD toppings. SPRINKLE with 1 cup cheese. Kraft Kitchens tips: VARIATION Prepare using PHILADELPHIA Neufchatel Cheese and MIRACLE WHIP Light Dressing. SERVING SUGGESTION Serve with NABISCO Crackers and cut-up fresh vegetables.
Classic Buffalo chicken dip mix—chopped chicken, cream cheese, cheddar, blue cheese, hot sauce, and chives—is baked into a crisp puff pastry shell until bubbling and golden.