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Harvest Spread Recipe

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Harvest Spread Recipe

Prep Time: Cook Time:


  • Cheddar cheese | 1.00 cup, shredded
  • Cheese, mozzarella, low sodium | 1.00 cup, shredded
  • Cream cheese | 4.00 oz
  • Mayonnaise, low sodium, low calorie | 0.75 cup
  • Pecans | 0.50 cup, chopped
  • Spring onions | 0.50 cup, chopped
  • Jam and preserve | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 226.49 mg

Fat per serving: 17.13 g

Saturated fat per serving: 7.59 g

Protein per serving: 8.45 g

Sodium per serving: 168.91 mg

Cholesterol per serving: 38.80 g


  1. Heat the oven to 350F. Take a baking sheet; spread pecans on the sheet and dry fry for 10 to 15 minutes. Be careful do not burn the pecans. Set the toasted pecans aside to cool.
  2. Mix cheddar cheese, cream cheese, mayonnaise, mozzarella cheese and scallion in a large bowl. Layer the mixture on a shallow dish or pie plate and place in a refrigerator for 1 hour.
  3. Put out from the refrigerator and scatter over the toasted pecans and spread jam (I use blackberry jam) evenly over top.
  4. Serve and enjoy Harvest Spread at once.

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