Hazelnut Cream Cheese Spread
Source The Low Carb Cookbook
March 03, 2005
Makes 1 ½ cups, 12 servings
Per Serving
Protein: 2g
Fat: 7.2 g
Carbohydrate: 1.1 g
Ingredients
½ cup toasted hazelnuts (don’t bother removing the skins)
1 cup whipped cream cheese, at room temperature
1 teaspoon ground black pepper
½ teaspoon ground red pepper (cayenne)
2 tablespoons toasted sesame seeds, optional
Instructions
Put the nuts in the food processor and chop – don’t let them get too fine or you’ll have hazelnut butter. Add the cream cheese and black and red pepper and beat until creamy. Chill for 2 hours to develop flavor. Remove from the refrigerator 1 hour before serving. Scatter sesame seeds over if you like.
