Don’t let that spiny skin intimidate you! Pineapple Cream Cheese Spread is a quick and easy treat to serve on crackers, bagels or in a sandwich.
Pineapple Cream Cheese Spread
1 cup cream cheese, softened (8 oz block) 1 8 oz can crushed pineapple, NOT drained ¼ cup chopped pecans
Place all ingredients in the bowl of a stand mixer and combine using the paddle attachment. Cover mixture tightly and refrigerate for at least one hour to allow flavors to meld. Serve with bagels, crackers, shortbread or sliced fruit. Hack: Leftovers can be stored in the refrigerator for up to 7 days.
Pineapple is sweet enough to rival most candies — and it packs way more
Suggestion: Slather some of this spread on a
toasted oatmeal honey roll for a quick and delicious light meal!
Take lunch to a whole new level with this fresh cucumber sandwich spread. It’s delicious served on
simple white bread for a sandwich or with crackers as a dip.
Cucumber Sandwich Spread
1 cucumber 1 cup cream cheese, softened (8 oz block) ¼ cup mayonnaise ¼ tsp garlic powder ¼ tsp black pepper
Peel the cucumber and slice lengthwise. Remove the seeds. Shred the cucumber using the largest holes of a grater or mince it with a knife. Use a piece of cheesecloth or linen towel to squeeze excess liquid from the cucumber and place shreds in the bowl of a stand mixer. Add cream cheese, mayonnaise, garlic powder and pepper to the bowl and combine using the paddle attachment. Cover mixture tightly and refrigerate for at least one hour to allow flavors to meld. Serve on simple white bread for a sandwich or with crackers as a dip.
Did you know? Cucumbers are a great source of vitamin K and are high in water content to promote hydration and make you feel full longer! Check out the facts here!
1 tbsp mayonnaise
1 tsp spicy brown mustard
1 tsp red-hot or sriracha sauce
Mix all ingredients in a small bowl. Allow flavors to blend for 30 minutes before use.
Refrigerate leftovers in a tightly sealed container.
2 servings, 75 calories per serving
Roasted Garlic Aioli
Roasted Garlic Aioli
1 head garlic
2 tsp olive oil
½ cup mayonnaise
1 tsp lemon juice
1 tsp Worcestershire sauce
Pinch cayenne pepper
Preheat the oven to 350℉.
Remove outer skins of garlic, leaving only the skin that covers the cloves.
Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set up right on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal tin foil over the bulb.
Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.
Remove the bulb from foil, turn upside down and gently squeeze garlic from the skins into a small bowl.
Mix in mayonnaise, lemon juice, Worcestershire sauce, salt, pepper and cayenne pepper.
Cover tightly and store in the refrigerator.
Serving size: 1 tbsp, 105 calories per serving