Hot Macadamia Spread Recipe

5 1
Hot Macadamia Spread Recipe
Hot Macadamia Spread Recipe photo by Taste of Home
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Hot Macadamia Spread Recipe

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5 1
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While my husband was in the Army, I'd get together with other wives for snacks and to exchange favorite recipes. I still enjoy serving this rich spread because most guests can't quite put their finger on the zippy ingredient: horseradish. —Naomi Francis, Waukesha, Wisconsin
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons milk
  • 1/2 cup sour cream
  • 2 teaspoons prepared horseradish
  • 1/4 cup finely chopped green pepper
  • 1 green onion, chopped
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped macadamia nuts or blanched almonds
  • 2 teaspoons butter
  • Assorted crackers

Directions

In a bowl, beat cream cheese and milk until smooth. Stir in sour cream, horseradish, green pepper, onion, garlic salt and pepper. Spoon into an ungreased shallow 2-cup baking dish; set aside.
In a skillet, saute the nuts in butter for 3-4 minutes or until lightly browned. Sprinkle over the cream cheese mixture.
Bake, uncovered, at 350° for 20 minutes. Serve with cracker. Yield: 6-8 servings.
Originally published as Hot Macadamia Spread in Taste of Home October/November 1997, p29

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons milk
  • 1/2 cup sour cream
  • 2 teaspoons prepared horseradish
  • 1/4 cup finely chopped green pepper
  • 1 green onion, chopped
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped macadamia nuts or blanched almonds
  • 2 teaspoons butter
  • Assorted crackers
  1. In a bowl, beat cream cheese and milk until smooth. Stir in sour cream, horseradish, green pepper, onion, garlic salt and pepper. Spoon into an ungreased shallow 2-cup baking dish; set aside.
  2. In a skillet, saute the nuts in butter for 3-4 minutes or until lightly browned. Sprinkle over the cream cheese mixture.
  3. Bake, uncovered, at 350° for 20 minutes. Serve with cracker. Yield: 6-8 servings.
Originally published as Hot Macadamia Spread in Taste of Home October/November 1997, p29

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