Swiss Walnut Cracker Snack
Feb. 8th, 2021 05:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredSince I saw my grandma and dad for Super Bowl Sunday, I thought it would be a good time to make the Swiss Walnut Cracker Snack from the Tasteofhome Contest Winning Annual Recipes 2010 cookbook.
Ingredients
1 package (8 ounces) cream cheese, softened
1 1/2 cups (6 ounces) shredded Swiss cheese
1/2 cup sour cream
2 tablespoons dijon mustard
1/3 cup chopped walnuts
1/3 cup minced fresh parsley
1/4 cup chopped green onions
Crackers and/or bagel chips
Directions
1. In a large bowl, beat cream cheese until smooth. Add the Swiss cheese, sour cream and mustard. Stir in the walnuts, parsley, and onions.
2. Refrigerate cheese spread for at least 1 hour before serving. Serve spread with crackers and or bagel chips. Yield: 2 cups
Thoughts and Variations
I used mozarella cheese because I couldn't find swiss in the store (again) and I forewent the parsley because I would have had a ton left over that probably would have gone in the garbage. When I started making the recipe, I realized I didn't have enough sour cream, so I think initially there was only about a quarter cup in there. When I got to my grandma's she tasted it and said it was kind of thick and after I explained about the lack, we added more sour cream. Two heaping spoonfuls, so maybe it was a half cup total, or a bit more? Then my gram thought it was missing something so she added a scoop of Miracle whip and seemed pleased with it. I think what it was lacking was a sharpness or some acidity, based on the ingredients in Miracle whip, though I don't yet have my grandma's skill for knowing what is missing and what to add.
Overall it tasted pretty good and works as a quick snack when you need a dip type thing. I was tasting mostly the cream cheese and sour cream though, so maybe next time I'd leave the walnuts bigger?
Ingredients
1 package (8 ounces) cream cheese, softened
1 1/2 cups (6 ounces) shredded Swiss cheese
1/2 cup sour cream
2 tablespoons dijon mustard
1/3 cup chopped walnuts
1/3 cup minced fresh parsley
1/4 cup chopped green onions
Crackers and/or bagel chips
Directions
1. In a large bowl, beat cream cheese until smooth. Add the Swiss cheese, sour cream and mustard. Stir in the walnuts, parsley, and onions.
2. Refrigerate cheese spread for at least 1 hour before serving. Serve spread with crackers and or bagel chips. Yield: 2 cups
Thoughts and Variations
I used mozarella cheese because I couldn't find swiss in the store (again) and I forewent the parsley because I would have had a ton left over that probably would have gone in the garbage. When I started making the recipe, I realized I didn't have enough sour cream, so I think initially there was only about a quarter cup in there. When I got to my grandma's she tasted it and said it was kind of thick and after I explained about the lack, we added more sour cream. Two heaping spoonfuls, so maybe it was a half cup total, or a bit more? Then my gram thought it was missing something so she added a scoop of Miracle whip and seemed pleased with it. I think what it was lacking was a sharpness or some acidity, based on the ingredients in Miracle whip, though I don't yet have my grandma's skill for knowing what is missing and what to add.
Overall it tasted pretty good and works as a quick snack when you need a dip type thing. I was tasting mostly the cream cheese and sour cream though, so maybe next time I'd leave the walnuts bigger?
