I buy the cream cheese loose from the deli counter at the supermarket but you can also use Philadelphia, although it's not as good.
INGREDIENTS
½ lb Loose full fat cream cheese / Philadelphia
Small tin of crushed pineapple
Crushed Garlic to taste
METHOD
Put the cream cheese in a bowl and give it a good beat to make it smooth. Drain the tin of crushed pineapple (make sure you drain it well) and mix the pineapple into the cheese. Mix in the crushed garlic. You have to taste it to ascertain how much garlic to add.
If the mixture needs loosening add a little of the reserved pineapple juice
Serve with a selection of small crackers and crudités
NOTE: I now make this with around equal quantities of Philly and Soured Cream & a small tin of pineapple. If you use a standard tin of crushed pineapple you’ll need 2 tubs of Philly and a larger tub of soured cream, garlic to taste.
Equal quantities of Philly and Soured Cream makes a lovely topping for Baked Potatoes. You can add minced garlic, chopped chives or any herbs.
½ lb Loose full fat cream cheese / Philadelphia
Small tin of crushed pineapple
Crushed Garlic to taste
METHOD
Put the cream cheese in a bowl and give it a good beat to make it smooth. Drain the tin of crushed pineapple (make sure you drain it well) and mix the pineapple into the cheese. Mix in the crushed garlic. You have to taste it to ascertain how much garlic to add.
If the mixture needs loosening add a little of the reserved pineapple juice
Serve with a selection of small crackers and crudités
NOTE: I now make this with around equal quantities of Philly and Soured Cream & a small tin of pineapple. If you use a standard tin of crushed pineapple you’ll need 2 tubs of Philly and a larger tub of soured cream, garlic to taste.
Equal quantities of Philly and Soured Cream makes a lovely topping for Baked Potatoes. You can add minced garlic, chopped chives or any herbs.
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