Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
404
Calories
10g
Protein
35g
Fat
14g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Pecan | 1 half (4g) | 20 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounce container garden vegetable cream cheese
- 8 ounce container roasted garlic cream cheese
- 1 cup shredded sharp cheddar cheese
- 3 green onions chopped
- 2 cups pecan halves toasted
- fresh rosemary sprigs
Directions
1
Stir together first 4 ingredients then shape into oval and chill for 2 hours.
2
Arrange pecan halves over cheese in overlapping rows beginning at the bottom.
3
Arrange rosemary sprigs on top and serve with crackers.
4
Category:Cathy's Recipes
5
Category:Cheese Appetizer Recipes
6
Category:Cream cheese Recipes
7
Category:Cheddar Recipes
8
Category:Pecan Recipes
Recipe sourced from
fandom