Swiss Cheese Cranberry And Pineapple Spread Recipes

FRUIT AND SWISS DIP

Steps:

• Heat oven to 375°F. In medium bowl, combine all ingredients; mix well. Spread in ungreased 9-inch pie pan.
• Bake at 375°F. for 14 to 16 minutes or until thoroughly heated. Serve with apple or pear wedges and crackers.

CRANBERRY SWISS DIP

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix all ingredients until well blended.
• Spread in 9" pie plate, & bake until thoroughly heated, about 15 minutes.
• Serve warm or room temperature.

SWISS CHEESE CRANBERRY AND PINEAPPLE SPREAD

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, combine all ingredients.
• Spread in an ungreased 9" pie plate.
• Bake 14-16 minutes.
• Serve with apple or pear wedges and crackers.
• Can be made up to 12 hours in advance then baked.

PINEAPPLE CREAM CHEESE SPREAD

Steps:

• MAKE SPREAD:.
• Beat cream cheese and sour cream on medium speed until smooth, 2-3 minutes.
• Squeeze and discard juice from pineapple.
• Mix pineapple and next 7 ingredients in cheese mixture on low speed until blended.
• SHAPE SPREAD:.
• Turn cheese mixture onto serving platter; shape into oval, making sure to leave room for pineapple top.
• Cover; refrigerate overnight.
• ASSEMBLE PINEAPPLE:.
• Remove platter from refrigerator an hour before serving.
• Place Pineapple top at one end of cheese.
• Lay pecan halves, starting at bottom, in rows over cheese.
• Serve with multigrain bread or crackers of choice.

PINEAPPLE CRACKER SPREAD

Steps:

• Drain pineapple, reserving 1 tsp juice.
• In small bowl, beat cream cheese until smooth.
• Add pineapple, green pepper, onion and reserved juice, mixing well.
• Cover and chill 1 1/2 hours.
• Serve with crackers.

CRANBERRY CREAM CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.

PINEAPPLE PECAN CHEESE BALL

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight. , Just before serving, roll cheese ball in remaining pecans. Serve with crackers.

CRANBERRY AND BACON SWISS CHEESE DIP

Steps:

• Preheat oven to 325°. In a large bowl, combine mayonnaise, cream cheese, mustard and garlic pepper blend. Add Swiss cheese; mix well. Stir in onions, bacon, 1/4 cup almonds and cranberries. Spread into a greased 1- or 2-qt. baking dish. Sprinkle with remaining 1/4 cup almonds. Place on a baking sheet., Bake, uncovered, until bubbly, 25-30 minutes. Serve warm with baguette slices.

PINEAPPLE SPREAD FOR TEA SANDWICHES

Steps:

• Combine cream cheese and pineapple, beating until well mixed and fluffy.
• If this is too stiff to spread, add the milk, a little at a time, until mixture is of spreading consistency.

PECAN CRANBERRY SPREAD

Steps:

• Using an electric mixer, beat at medium speed and cream the cream cheese until soft and fluffy.
• Add remaining ingredients and stir to combine.
• Cover with plastic wrap and refrigerate until flavors blend, at the very least 60 minutes.
• Serve cold with crackers.

PINEAPPLE CREAM CHEESE SPREAD

Steps:

• In a bowl, combine cream cheese and pineapple. Chill.