Marthas Hot Almond Spread Recipes

PEA, ALMOND, AND RICOTTA SPREAD

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Toast until fragrant and golden throughout, about 12 minutes. Let cool completely.
• Meanwhile, bring a small pot of salted water to a boil; add peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry.
• Pulse almonds in a food processor until finely ground. Add peas, both cheeses, oil, and lemon zest and juice; puree until smooth. Season with salt and pepper. Hummus can be refrigerated in an airtight container up to 1 week.

ALMOND-TOMATO SPREAD

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast in oven until deep brown, about 20 minutes. Let cool.
• Drain tomatoes; squeeze to remove seeds. Add tomatoes to processor along with toasted almonds, garlic clove, paprika, balsamic vinegar, lemon juice, coarse salt, and red-pepper flakes; process until nuts are finely ground and mixture is well combined.
• With the motor running, add olive oil; process until a paste forms.

MARTHA'S HOT ALMOND SPREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the cream cheese, mayonnaise, onions, pepper and nutmeg. Stir in the Swiss cheese. Transfer to small ovenproof glass bowl. Sprinkle 1/2 of the almonds on top.
• Bake for 7 minutes. Stir, and bake for an additional 8 minutes. Sprinkle remaining almonds on top, and serve.

MARTHA'S HOT ALMOND SPREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the cream cheese, mayonnaise, onions, pepper and nutmeg. Stir in the Swiss cheese. Transfer to small ovenproof glass bowl. Sprinkle 1/2 of the almonds on top.
• Bake for 7 minutes. Stir, and bake for an additional 8 minutes. Sprinkle remaining almonds on top, and serve.