Yield: 3 1/4 cups
|1 cup||Nonfat light sour cream; =OR=-|
|1 cup||Regular sour cream|
|8 ounces||Light cream cheese; fat-free|
|8 ounces||Regular cream cheese -=OR=-|
|8 ounces||Neufchatel cheese; softened|
|¼ teaspoon||Ground cinnamon;|
|2 tablespoons||Brown sugar;|
|1||Apple; seeded cored shredded|
|½ cup||Nuts; chopped|
In a medium bowl, beat together sour cream, cinnamon and brown sugar.
Cover and chill for at least 1 hour. Stir shredded apple and nuts into the cheese mixture just before serving. Serve with bagels.
Source: The San Diego Union-Tribure, Food Section, Feb. 23, 1995 + "Our Best Home Cooking," Keep Michigan Beautiful Inc.) Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 02-25-95