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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I do not remember where I got the recipe for the Snowcap Spread. Since this is Pecan Month, here is a spread for crackers from the Colorado Cachet cookbook. Though the recipe indicates putting the pecan pieces on top, I just mix them into the spread. I have also altered this to include 1/3 cup diced green olives 8 ounces deviled ham, and 1/4 cup diced red bell pepper. (This is really mixing another recipe (Snowcap Spread with the Pecan Spread) Ingredients:
8 ounces cream cheese |
2 tablespoons milk |
1/4 cup diced green bell pepper |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
2 tablespoons diced onions |
1/2 cup sour cream (more or less for consistency) |
1 tablespoon butter, melted |
1/2 cup pecan pieces |
1/2 teaspoon salt (less if desired) |
Directions:
1. Mix cream cheese, milk, green bell pepper, garlic salt, pepper, onion and sour cream.
2. Place in a bowl or on a plate you're going to serve.
3. Melt butter in a separate pan and add nuts and salt.
4. Stir well and drain on a paper towel.
5. Spoon nuts over cheese mixture.
6. Serve with crackers.
7. For the Snowcap Spread and Pecan Spread mixed, mix in the green olives, red bell pepper and deviled ham.
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