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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Vegetarian Times, September 2002. This is great served on crackers, wheat or rye bread, pitas, and bagels. It is also good for making a veggie wrap by spreading it on a tortilla, topping with chopped tomatoes, shredded lettuce and sprouts, and rolling it all up. Prepare 24 hours in advance and refrigerate. Serves 6. Ingredients:
8 ounces cream cheese, softened |
4 -5 ounces sharp cheddar cheese, finely grated |
2 -3 tablespoons mayonnaise |
2 teaspoons dijon-style mustard |
1/3-1/2 cup chopped pimiento or 1/3-1/2 cup red bell pepper, roasted and peeled |
1/4 cup finely diced sweet onion |
2 teaspoons minced fresh thyme (optional) or 1 teaspoon dried thyme, crumbled (optional) |
1 -2 tablespoon chopped fresh parsley (optional) |
Directions:
1. Soften cream cheese in bowl with fork. Add cheddar, mayonnaise and mustard and blend well.
2. Add pimiento, onion, thyme and parsley, if desired, and mix thoroughly.
3. Cover and let mixture stand for at least 30 minutes before serving.
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