Cheesecake Dip
Need a lacto ovo vegetarian hor d'oeuvre? Cheesecake Dip could be an amazing recipe to try. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 112 calories. This recipe serves 8. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 15 minutes. A mixture of almond extract, strawberries, cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for The Super Bowl. Users who liked this recipe also liked Cheesecake Dip, S’more Cheesecake Dip, and Peach Cheesecake Dip.
Instructions
In a bowl, beat cream cheese until smooth.
Add the sour cream, sugar, milk and extract; mix until smooth.
Transfer to a serving bowl.
Place the strawberries and crumbs in separate serving bowls. Dip strawberries into cheesecake mixture, then into crumbs.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Ruinart Brut rosé ( half-bottle). It has 5 out of 5 stars and a bottle costs about 56 dollars.
Ruinart Brut Rose ( half-bottle)
*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.