The holidays are always a joyous time. One of my favorite things to do at the beginning of the season is to go through my recipes for those special dishes we use almost exclusively at this time of year. Appetizers and snacks, of course, are essential to the season. One of my favorites is an easy-to-make Bacon-Almond Cheese Spread. It’s one of my go-to dishes and I keep some ready to go in the refrigerator throughout the season.
When friends drop by, I serve it with crackers or toasted slices of a French baguette along with some sliced apples and pears, a few grapes, and a few dates and dried apricots. It goes great with any kind of soft drink or white or rose wines, or a wine-based punch. It’s great for a quick mid-afternoon snack, and my husband and I enjoy it during our quiet time together at the end of the day in front of the fire. It’s also one of the first things I think of to fix when invited to party where we all bring one or two dishes (mostly snacks). I don’t have to worry about trying to keep it hot!
The best part is that it is easy to prepare. Most of the ingredients are things we all have on hand, especially during the holiday season. Here’s what you need:
1/2 cup cream cheese, softened to room temperature
4 strips of crisply cooked bacon, crumbled into small pieces
1/4 cups finely chopped dates
2 tablespoons dry sherry or orange juice
2 tablespoons finely chopped fresh parsley
1 tablespoon finely grated sweet onion
1/3 cup finely chopped lightly toasted almonds
First, toast the almonds by placing them in a preheated heavy skillet over medium heat. Toast for a couple of minutes, stirring occasionally to ensure even toasting and prevent burning. Remove from the skillet to a paper towel, spreading to cool. After the almonds cool, chop finely and reserve.
Then assemble the rest of your ingredients.
In a medium-sized mixing bowl, whip the cream cheese until smooth. Then stir in the bacon and dates. Add the sherry or orange juice and stir till mixed well. Then stir in the parsley and onion. Last stir in the toasted almonds. Place in a serving dish and cover with plastic wrap. Refrigerate for an hour or two (even better overnight).
To serve, bring to room temperature. Then serve with assorted crackers and lightly toasted French baguette slices.
As I said, this is one of the simplest crowd pleasers in my recipe box.
I also can modify this spread slightly for whole different taste dimensions. Try these for example:
Variation 1: Omit the chopped dates and add 1/2 cup of finely shredded cheddar cheese ( I suggest sharp cheddar).
Variation 2: Omit the chopped dates, add the 1/2 cup of finely shredded sharp cheddar cheese, and substitute a dry red wine for the sherry. If you do not wish to use wine, instead of orange juice, use apple juice. Then use pecans instead of almonds.
Variation 3: Use Variation 2 and add 1/4 teaspoon of finely minced garlic. This makes it more savory.
Finally, the recipe is easy to double, or even triple, for parties, although I highly recommend making larger batches at least a day before you plan to serve the spread to allow time for the flavors to meld together for the best flavor.
I hope you find this becomes one of your staple appetizer spreads for the holidays as well. Enjoy!
