Best Almond Turkey Cheese Spread Recipes
ALMOND CHEESE SPREAD
"I love this dip recipe! It's a great way to use up leftover or different kinds of cheeses I've already got on hand," says Joan Cooper of Lake Orion, Michigan.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients; stir in green onion and almonds. Cover and refrigerate for at least 4 hours. Serve with celery or crackers.
Nutrition Facts : Calories 185 calories, Fat 16g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 297mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
GARLIC HERB VEGAN ALMOND CHEESE SPREAD
Steps:
- Place the raw almonds into a glass container and cover with water. Cover, and place in the refrigerator. Soak for 24 hours.
- Drain and rinse the soaked almonds after the 24 hours have passed.
- Place the soaked almonds, water, lemon juice, nutritional yeast, olive oil, garlic powder, and salt into a high speed blender. Blend until smooth.
- Empty mixture into a bowl, add chopped herbs and mix until everything is combined.
- Place in an airtight container and refrigerate for a few hours so the flavour can develop.
- Store unused spread in the refrigerator in an airtight container for 4-5 days.
Nutrition Facts : ServingSize 4 tablespoons, Calories 114 kcal, Carbohydrate 4 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 113 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g
SWISS ALMOND CHEESE SPREAD
Found this while looking for a copycat recipe for Olga's snackers. This is not exactly what they serve with them, but it looks yummy, anyway.
Provided by huskiebear
Categories Spreads
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a small mixing bowl, beat the cream cheese until smooth.
- Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg.
- Spoon onto a lightly greased pie plate.
- Bake at 350 degrees F for 14-15 minutes or until heated through.
- Sprinkle with remaining almonds. Serve warm with crackers.
Nutrition Facts : Calories 793.7, Fat 69.5, SaturatedFat 33.7, Cholesterol 167.6, Sodium 616.5, Carbohydrate 17.5, Fiber 2.4, Sugar 4.1, Protein 28.6
ALMOND 'FETA CHEESE' SPREAD WITH HERB OIL (VEGAN)
From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you.
Provided by Wish I Could Cook
Categories Spreads
Time 55m
Yield 10 oz, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place almonds in medium bowl and cover with 3 inches of water. Let soak 24 hours. Drain and rinse.
- Puree almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 6 minutes or until really creamy.
- Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth. Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for 12 hours.
- Line baking sheet with parchment and transfer almond ball from cheesecloth. Shape to look like a 6" round of brie (about 3/4" thick). (Note, I just put it into a pretty pottery bowl and baked it. Then I could pour the oil on top and serve it. No parchment needed.).
- Bake 40 minutes or until top is slightly firm. Cool. Then chill.
- Combine 1/4 cup olive oil with herbs and heat over medium low heat until heated through but not simmering. Cool to room temperature and drizzle over almond spread just before serving.
- Spread on crusty bread or crakers. You'll love it!
CRESCENT-TOPPED TURKEY AMANDINE
Quick to prepare, this tasty main dish is loaded with turkey flavor and a nice crunch from celery and water chestnuts. Topped with a golden crescent roll crust and a sprinkling of almonds and cheese, it's bound to become a favorite. -Becky Larson, Mallard, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large saucepan, combine first six ingredients; heat through. Transfer to a greased 2-qt. baking dish. Unroll crescent dough and place over turkey mixture. , In a small bowl, combine cheese, almonds and butter. Spoon over dough. Bake, uncovered, 30-35 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 895 calories, Fat 67g fat (19g saturated fat), Cholesterol 143mg cholesterol, Sodium 1185mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 42g protein.
DRIED CHERRY TOASTED ALMOND TURKEY SALAD SANDWICHES
Make and share this Dried Cherry Toasted Almond Turkey Salad Sandwiches recipe from Food.com.
Provided by LonghornMama
Categories Lunch/Snacks
Time 15m
Yield 2 stuffed pita halves, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a small nonstick skillet over medium-high heat. Add almonds, cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.
- Combine yogurt, mayonnaise, ginger and crushed red pepper in a medium bowl. Add almonds, celery and next four ingredients (through turkey), stirring well to combine. Spoon 1/3 cup turkey mixture into each pita half.
Nutrition Facts : Calories 329.1, Fat 5.6, SaturatedFat 0.7, Cholesterol 47.4, Sodium 398.4, Carbohydrate 46.6, Fiber 6.3, Sugar 8.2, Protein 26.2
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