Recipe Fruit-Cheese Kabobs With Ginger Dip

[TastyReuben]

FRUIT-CHEESE KABOBS WITH GINGER DIP
Makes about 3 cups of dip & about 40 appetizers

Ingredients
For the dip:
1 package (8oz) cream cheese, softened
1 cup plain yogurt
1/4 cup honey
2 tsp crushed gingerroot
1 can (8oz) crushed pineapple in juice, drained

For the kabobs:
30 seedless green grapes
30 pineapple chunks, each about 3/4-inch wide, or 1 can (8-1/4oz) sliced pineapple in syrup, drained and each slice cut into eighths
26 mandarin orange segments or 1 can (11oz) mandarin orange segments, drained
15 strawberries, each cut into halves
24 cheese cubes, each about 3/4-inch thick (about 8oz caraway, Colby, Cheddar, or Monterey Jack)
About 40 cocktail skewers

Directions
For the dip:
Beat cream cheese, yogurt, honey, and gingerroot until creamy. Fold in pineapple. Cover and refrigerate 1 hour.

For the kebabs:
Alternate 3 pieces of any combination of fruit and cheese on cocktail skewers.

Serve with the dip.

Recipe courtesy of Betty Crocker's Cookbook, 1988 edition

Prepped

• TastyReuben
• 16 May 2021

Ready To Eat

• TastyReuben
• 16 May 2021

 

[mjd]

I've made this before. My kiddies love fruit and cheese. I was constantly making some for them and they have enough never to be like their dad and not gain any weight. LOL

Thanks for sharing. Pretty picture!

 

[Morning Glory]

Very retro!

 

[TastyReuben]

Very retro!

It's funny you mention that, because I flipped through that entire cookbook yesterday, and it's delightfully dated. Even though it's from 1988, it felt like so many of the recipes came from 1958 - there's a whole section on molded (Jello/gelatin) salads!