Author Notes
This recipe is inspired by a gift from my dad. When I was 8, our dad was a Produce Manager at a local market. It was the Christmas holiday and the suppliers would bring 'special' items as gifts to the employees. One gift was a wonderful date/nut cream cheese spread. I will never forget it. It wasn't sold in stores so that one package was eaten very slowly with much delight by me! It wasn't until recently, and 50+ years later, that I finally mastered duplicating this pleasure. It is so versatile and can be spread on anything your heart desires. Here, in the photo, I spread it on butter crackers (flash back to being 8!), celery and apples. Use your imagination and enjoy it! —BerryBaby
Ingredients
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8 ounces
Cream cheese
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7
Medjool (pitted) dates
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1/4 cup
Pecans
Directions
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Bring cream cheese to room temperature for easy mixing.
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Using a mini-food processor (or chop by hand) the pecans until finely chopped.
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Finely chop the dates and mix with the nuts. Set aside.
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Beat cream cheese until smooth.
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Fold in dates and nuts.
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This can be used immediately or using a large piece of plastic wrap place cheese mixture in center of the plastic wrap. Spread into a log shape. Fold one side of plastic wrap over mixture and shape into a rounded log. Fold the other side over tightly, twist ends and refrigerate.
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When ready to use, slice off what you will be using and place the remainder in the fridge. Can be kept for up to 7-10 days.
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Spread on crackers, fruit, veggies (celery, pea pods, carrots), use it on a baked potato, endless possibilities.
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