Cheese & Walnut Spread Trio

Name: Cheese & Walnut Spread Trio
Yield: 4-6 servings
Cuisine: British
Ingredients: 200 g tub Cream cheese; 100 g/1 cup Walnut halves; 1 tbsp snipped Chives; Coarse-ground black pepper (freshly ground); 50 g/half cup corn kernels, fresh or frozen; Small handful coriander leaves/cilantro; (optional) dash of green jalapeno Tabasco; Squeeze lime juice; 1 small cooked beetroot; Small sprig mint leaves; (optional) pinch smoked salt

Celeste @celeste_xtina_C00K5

Essex

🧀🌿🌰🧀🌿🌰🧀🌿🌰🧀🌿🌰🧀🌿🌰

Nuts, herbs, veggies... That makes this healthy, right? Many influences here, including an old Cookpad friend's recipe for dip, which influenced the sweetcorn spread here... Valarie's original has much better flavours, but I made this child-friendly so tamed those flavours a little 😊https://cookpad.wasmer.app/uk/recipes/354312-toasted-walnut-and-corn-dip?invite_token=ett4626gCkoe9hFmCF8miyxu&shared_at=1618395040

I evolved the rest of this recipe from other flavour combinations that I love.

Recipe no. 5 of 6
#kitchenwordsearch
#healthysnack
#wheatfree
#vegetarian

🧀🌿🌰🧀🌿🌰🧀🌿🌰🧀🌿🌰🧀🌿🌰

I evolved the rest of this recipe from other flavour combinations that I love.

Recipe no. 5 of 6
#kitchenwordsearch
#healthysnack
#wheatfree
#vegetarian

Celeste @celeste_xtina_C00K5

Essex

🧀🌿🌰🧀🌿🌰🧀🌿🌰🧀🌿🌰🧀🌿🌰

I evolved the rest of this recipe from other flavour combinations that I love.

Recipe no. 5 of 6
#kitchenwordsearch
#healthysnack
#wheatfree
#vegetarian

🧀🌿🌰🧀🌿🌰🧀🌿🌰🧀🌿🌰🧀🌿🌰

I evolved the rest of this recipe from other flavour combinations that I love.

Recipe no. 5 of 6
#kitchenwordsearch
#healthysnack
#wheatfree
#vegetarian

Saved

Ingredients

0 cooking time

4-6 servings

200 gtub Cream cheese
100g/1 cup Walnut halves
1 tbspsnipped Chives
Coarse-ground black pepper (freshly ground)
50g/half cup corn kernels, fresh or frozen
Small handful coriander leaves/cilantro
(optional) dash of green jalapeno Tabasco
Squeezelime juice
1small cooked beetroot
Small sprig mint leaves
(optional) pinch smoked salt

Saved

Steps

0 cooking time

1

Take the cream cheese out of the fridge a half hour before making the spreads
2

Heat the oven to 150C
3

Put the walnuts on a small baking tray and toast in the oven for 7 minutes exactly.
4

Take the walnuts out of the oven and allow to cool slightly before chopping them quite finely.
5

Stir the walnuts and cream cheese together in a bowl (this is the base for all three spreads)
6

Finely dice the beetroot and place in a small bowl.
7

Add finely chopped mint leaves, smoked salt, if using, and one quarter of the cream cheese mixture. Mix well. Spoon into a serving dish.
8

Toast the corn kernels in a dry non-stick frying pan. Take care because they can 'pop' like popcorn when they get hot. You want to get a nice brown colour. Allow to cool.
(I got this tip from another lovely Cookpad recipe, by Joanne, which I have made several times now)...
https://cookpad.wasmer.app/uk/recipes/647526-turkey-and-sweetcorn-fritters?invite_token=YqBSpvf4vFZEsWEn4u3irJvH&shared_at=1618396546
9

In another bowl, combine the corn kernels, lime juice, coriander/cilantro, finely chopped, Tabasco (if using) and half the remaining cream cheese mixture. Spoon into another serving dish.
10

Finally, into the remaining cream cheese mixture twist some coarsely ground black pepper, mix in and spoon into a third serving dish.
11

If you have time, cover with wrap, and put in the fridge for half an hour, to let the flavours meld and the spreads to firm up to a good spread consistency. This is not essential, and they can be eaten straight away.
12

Garnish with herbs (optional)
13

Serve with crackers, salted tortilla chips or seeded oatcakes.