Harvest Spread Recipe
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1/2 cup chopped pecans
3/4 cup light mayonnaise
4 ounces cream cheese
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1/2 cup chopped green onions
1/2 cup seedless blackberry jam
Instructions
3/4 cup light mayonnaise
4 ounces cream cheese
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1/2 cup chopped green onions
1/2 cup seedless blackberry jam
1. Preheat oven to 350F. Spread pecans on a baking sheet and toast 10 to 15 minutes. Watch carefully to prevent burning. Set aside to cool.
2. Combine mayonnaise, cream cheese, mozzarella, Cheddar cheese and green onions. Spread in a shallow dish or pie plate. Refrigerate 1 hour to set slightly. Remove from refrigerator, sprinkle with toasted pecans and spread jam evenly over top. Serve with an assortment of crackers. Serves 12.
Nutritional Information
2. Combine mayonnaise, cream cheese, mozzarella, Cheddar cheese and green onions. Spread in a shallow dish or pie plate. Refrigerate 1 hour to set slightly. Remove from refrigerator, sprinkle with toasted pecans and spread jam evenly over top. Serve with an assortment of crackers. Serves 12.
Nutritional facts per serving: 210 calories, 16g fat, 6g protein, 12g carbohydrates, 1g fiber, 270mg sodium.
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