FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Makes about 2 cups. (16 servings)
2 oz. pancetta, finely chopped
2 8-oz. packages cream cheese, softened
1/4 cup mayonnaise
2 teaspoons Dijon-style mustard
2 tablespoons finely chopped chives
1 clove garlic, minced
Beat all ingredients together in large bowl until well blended.
Spoon into a small serving bowl, or into a foil-lined 2-cup mold.
Cover; refrigerate overnight.
Turn out onto a small serving plate, remove foil; serve with crackers.
*Substitute 2 ounces prosciutto, finely chopped, for pancetta, if desired.
Pancetta, a cured but unsmoked bacon, gives this savory spread a distinct tangy note.
Prosciutto or other tangy dry-cured ham can be substituted if pancetta is not available.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.