So I whipped up a couple of recipes for a get-together we had to welcome my fiancee’s nephew back into town over the weekend. They were both well-received, but given that I had only a short amount of time to prepare these two recipes, there are no pictures of the cooking process this time (sorry guys). Also, sorry in advance for the metric measurements on the ingredients, but I am in Canada after all, and that’s how things are here… š
The recipes in question are Mini Cheese Balls and Pesto & Roasted Red Pepper Dip.
Ingredients:
Mini Cheese Balls
1 tub (250g) Philadelphia Herb & Garlic Cream Cheese Spread
1 pkg. (400g) Shredded Mozzarella Cheese
2 Tbsp. Bacon Bits
1/2 tsp. Italian Seasoning
1/2 cup Toasted Walnuts, ground
Pesto & Roasted Red Pepper Dip:
1 tub (250g) Philadelphia Cream Cheese Spread, Divided
1 jar (210g) Pesto
1 container (500g) Sour Cream, divided
1 jar (360g) Roasted Red Peppers, drained & chopped (about 1 cup)
Wheat Thins
Directions:
Mini Cheese Balls:
1. Mix cream cheese spread and mozzarella until well blended. Stir in bacon bits and seasoning.
2. Shape mixture into about 54 balls, 1 level teaspoon each. Roll in walnuts. Cover with plastic wrap.
3. Refrigerate for at least 2 hours.
Pesto & Roasted Red Pepper Dip:
1. Combine half of the cream cheese and the pesto in medium bowl. Stir in half of the sour cream; set aside. Place remaining cream cheese in another medium bowl with the peppers; mix until well blended. Stir in remaining sour cream. Cover both bowls.
2. Refrigerate at least 2 hours.
3. Spoon dips alternatively into 1 serving bowl. Cut through dips with knife several times for marble effect. Serve with crackers.
