Thursday, December 30, 2010
This creamy, cheesy, nutty dip is a Holiday favorite with my family. We usually eat it on Christmas Eve after church. My Mom gets credit for this recipe in our family cookbook, but I recently learned it is originally from her dear friend Barb. This dip is perfect for your New Years' Eve parties because you can make it ahead and then just pop it in the oven when you are ready to eat. It saves well too, so if there happens to be any leftovers you can reheat it the next day.
Swiss Almond Dip
8 oz Neufchatel cream cheese (the 1/3 less fat version)
1 1/2 cups shredded Swiss cheese
1/3 cup Miracle Whip (NOT mayo)
1/3 cup sliced almonds + 2 tablespoons
1/3 cup chopped white onion
Combine all ingredients (except for the 2 tablespoons of almonds). Mix well using a hand mixer.
Spread mixture into a 9 inch pie plate.
Bake for 6 minutes at 350 degrees. Stir after the six minutes and top with the remaining almonds. Bake again for 6 minutes.
Serve hot with vegetables, crackers, or pita chips.