Pineapple-Cheese Spread
(Lamb County)

8-ounce package reduced fat cream cheese
2 tablespoons whipped salad dressing
16 ounces low-fat cheddar cheese, shredded
1/4 cup pineapple preserves
1/2 cup sliced almonds
3-ounce jar pimento-stuffed green olives, drained
1 large artichoke (used for garnish only)


Position knife blade in food processor bowl; add cream cheese and salad dressing. Process until mixture is smooth. Add cheddar cheese in 2 to 3 batches, processing until smooth. Scrape sides of bowl with a spatula after processing each batch. Transfer mixture to medium bowl and stir in preserves. Cover bowl with plastic wrap and refrigerate until thoroughly chilled (about 1 hour).

Cut olives crosswise into 1/8 inch thick slices. Cut artichoke in half, cut off some of stem, and wash. Place cheese on serving platter and shape cheese mixture into an oval, molding to resemble a pineapple half. Place artichoke, cut side down on serving platter at top of cheese pineapple, pressing gently to attach. Insert almonds into cheese in intersecting, diagonal 1 inch wide rows to resemble the diamond-shaped cross-hatching on pineapples. Place olive slices on cheese between rows of almonds.

Cover with plastic wrap and store in refrigerator until serving time. Let stand at room temperature 10 minutes to soften before serving. Remove plastic wrap and serve with assorted crackers, arranging them on sides of serving platter.

Yield: 48 servings.

4H Recipe Index