Cheese-coated grapes - country living
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Seedless green grapes (about 48 grapes) |
| 1 | 8-oz container spreadable light cream cheese | |
| ⅓ | cup | Finely chopped shelled pistachios |
| ¼ | cup | Chopped fresh dill, patted dry on paper towels |
| 3 | tablespoons | Poppy seeds |
| Fresh grape leaves (opt.) | ||
Directions
1. Rinse and stem grapes; pat grapes dry. Spread about 1 t cream cheese around a grape, covering it completely. Roll coated grape in pistachios and place on plate or tray. Repeat to cover one-third of the grapes.
2. Coat the remaining grapes the same, except roll one-third of the grapes in dill and remaining grapes in poppy seeds. Cover and refrigerate grapes until the coating is firm.
3. Just before serving, arrange grapes on serving plate to resemble bunches of grapes. Garnish with grape leaves, if desired.
Country Living/May/91 Scanned & edited by Di Pahl & <gg>