Often, when we’re out for the day (or longer, such as on our trip the past week), we pack a lunch to take along. We find it’s much faster and often better-tasting than trying to find a restaurant of some sort (No, fast food places are not restaurants. Why? Because they don’t serve anything that could be considered food.). This week, we knew we’d need something, so we decided to make up a quick cheese spread for sandwiches. Let us know what you think.
This is really simple: basically, chop, stir, and spread. From the ingredients, you can probably tell this is another 100% Scratchin’ It recipe, so you should change it to suit your tastes.
We made this from ingredients we had on hand. If we’d had other dried fruit or nuts, we might have used those, so mix it up and try your own combo. We give a range for the amount of cream cheese to use, so you can add enough to make it spread. And, we guess that you could probably make this in a food processor, but we wouldn’t bother. It’ll just be harder to clean than a bowl.
Procedure in detail:
Chop (if needed). If needed, place the dried apricots, dried cranberries, and walnuts on a cutting board and go to town with a sharp chef’s knife. Keep chopping until you get the pieces just the right size for you. Transfer to a small bowl.
Mix. Add about 2 ounces of cream cheese and stir. It’ll be difficult, especially if the cheese is cold. Work at it, until it’s evenly mixed.
Adjust. If it looks as if the pieces of fruit will fall out along with nuts when you try to spread it over bread, add more cream cheese and mix it in. Feel free to add a bit of S&P, too. There; perfect.
When you use this spread, either use bread that can stand up to a thick spread (no Wonder Bred — we deliberately misspelled bread, because it isn’t) or let the spread come to room temperature. Still, we think four stars.