You should make this.
I say that a lot, but this time I really mean it. This recipe surprised me — it ended up in my personal top ten of things I’ve made. Seriously. It’s that good.
My grandmother loved a Swiss almond cheese spread that came in a plastic tub, and my mother still buys it for snacks and appetizers. It’s great on crackers, but I thought it would be even better if I combined lots of toasted almonds with generous amounts of cheese.
And I was right. The result is rich, nutty, and utterly addictive. Make it for the Super Bowl or just because you feel like treating yourself and your guests.
Just look at that melty, golden top — it’s a hot, cheesy, almond-studded delight. You’ll want to serve it warm with crackers, pita chips, or sliced baguette.
Toasted Almond Parmesan Dip
Yield:
1 and 1/2 cups of dip
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Ingredients
- 6 ounces cream cheese
- 2 ounces mascarpone cheese
- 1 cup freshly grated parmesan cheese
- 3/4 cup sliced toasted almonds
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- pinch salt
Instructions
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Preheat the oven to 375°F (190°C).
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In a bowl, combine the cream cheese, mascarpone, salt, pepper, nutmeg, parmesan, and 1/2 cup of the toasted almonds. Mix well to combine, then press the mixture into a baking dish.
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Bake for 25–30 minutes, until the top is bubbling and golden. Remove from the oven and sprinkle the remaining almonds over the top. Serve warm with crackers, pita chips, or crusty bread.
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Tip: You can use low-fat cream cheese since the mascarpone adds richness; fat-free cream cheese may affect texture.
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Thank you — I appreciate you!
You’re awesome — now go make this dip.