Ginger-Cheese-Almond Spread

Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound cream cheese
  • ½ cup drained preserved gingerroot, finely chopped
  • 1½ teaspoons lemon juice
  • 1 cup toasted blanched almonds, chopped


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