Ginger-Cheese-Almond Spread

Name: Ginger-Cheese-Almond Spread
Yield: About 2 cups
Cuisine: United States
Ingredients: 1½ teaspoons lemon juice; ½ cup drained preserved gingerroot, finely chopped; 1 pound cream cheese; 1 cup toasted blanched almonds, chopped

Preparation info

About
2 cups

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 pound cream cheese
½ cup drained preserved gingerroot, finely chopped
1½

Americas
United States
Condiment
New York
Vegetarian

Method

Beat the cheese with the gingerroot and lemon juice until thoroughly combined, or blend in an electric blender. Stir in the almonds.