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
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
