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Ingredients
2 3-ounce packages cream cheese, softened
3 tablespoons dairy sour cream
4 teaspoons finely chopped onion
1 small clove garlic, minced
2 tablespoons snipped fresh cilantro
Dash ground red pepper
Dash ground cumin
2 tablespoons chopped, canned, drained roasted red pepper
Assorted crackers
Pine nuts, walnuts, fresh cilantro, or fresh basil
2 3-ounce packages cream cheese, softened
3 tablespoons dairy sour cream
4 teaspoons finely chopped onion
1 small clove garlic, minced
2 tablespoons snipped fresh cilantro
Dash ground red pepper
Dash ground cumin
2 tablespoons chopped, canned, drained roasted red pepper
Assorted crackers
Pine nuts, walnuts, fresh cilantro, or fresh basil
Directions
Beat cream cheese and sour cream with an electric mixer on low to medium speed until smooth. Stir in onion, garlic, 2 tablespoons cilantro, ground red pepper and cumin.
Line a small mixing bowl or 6- to 10-ounce custard cup or mold with plastic wrap. Spoon half of the cheese mixture into prepared cup or mold. Sprinkle with roasted red pepper. Spoon remaining cheese mixture on top of the pepper; cover and chill 4 to 24 hours.
To serve, unmold cheese. Place on a platter and serve with crackers. Garnish with nuts, cilantro, or basil. Makes 12 servings.
Beat cream cheese and sour cream with an electric mixer on low to medium speed until smooth. Stir in onion, garlic, 2 tablespoons cilantro, ground red pepper and cumin.
Line a small mixing bowl or 6- to 10-ounce custard cup or mold with plastic wrap. Spoon half of the cheese mixture into prepared cup or mold. Sprinkle with roasted red pepper. Spoon remaining cheese mixture on top of the pepper; cover and chill 4 to 24 hours.
To serve, unmold cheese. Place on a platter and serve with crackers. Garnish with nuts, cilantro, or basil. Makes 12 servings.
(Collect From Shine)
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