Holiday Wreath Cheese Spread
With sausage bow and crackers
No holiday season is complete until we’ve put out our spreads! This festive wreath features two kinds … with the bonus of being festive on your table, too.
Ingredients
2 (10-ounce) frozen chopped spinach, thawed
8 ounces vegetable cream cheese, softened
8 ounces sour cream
½ cup mayonnaise (Duke’s preferred)
⅔ cup diced onion
1 (8-ounce) can water chestnuts, diced
2 tablespoons Worcestershire sauce
2 teaspoons Texas Pete hot sauce
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon salt
Sausage bow
8 ounces cream cheese with chives, softened
½ lb. hot breakfast sausage, cooked and crumbled (we used NC’s Bass Farm Hot Sausage)
½ cup diced green pepper
½ teaspoon crushed red pepper
Cheese for garnish (optional)
Directions
Heat spinach in a large skillet over medium-high heat, stirring frequently until dry. Cool.
Using hand mixer, combine remaining wreath ingredients in a medium bowl. Blend in spinach. On a large platter, form a 10-inch ring, leaving space for bow.
For sausage bow, mix together all ingredients except red bell pepper. Form into a bow, add to wreath and garnish with red pepper pieces. Cover and chill about 3–4 hours before serving.
Garnish with cheese cut-outs and serve with crackers.
Recipe Courtesy Of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.
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