Cheese Present

Category

Cream cheese and OutbackChef’s Bush BBQ Lemon Pepper creates the perfect Christmas drinks nibbles partner.

Easy to make

 150g cream cheese
 50g sour cream
 1/2 teaspoon Bush BBQ Lemon Pepper (to taste)
 Approx 1 tablespoon full of finely (as in very finely) chopped chives
 1 long spring onion, split into 2 ribbons
 a couple of pieces of red pimento, chopped into small shapes

1

Mix together the cream cheese, sour cream, Bush BBQ Lemon Pepper and chives

2

Put onto some baking paper and shape into a rectangle as best you can

3

use the bottom and sides of baking paper to create smooth surfaces

4

Chill for approx 30 minutes, freezer is better

5

Take out chilled cheese and with a sharp knife cut the edges to make a rectangle

6

Lay the ribbons of spring onion across to create a box

7

With a little more spring onion ribbon tie a bow for the top

8

Cut the pimento into small shapes and press onto surface

9

Serve with biscuits

Ingredients

 150g cream cheese
 50g sour cream
 1/2 teaspoon Bush BBQ Lemon Pepper (to taste)
 Approx 1 tablespoon full of finely (as in very finely) chopped chives
 1 long spring onion, split into 2 ribbons
 a couple of pieces of red pimento, chopped into small shapes

Directions

1

Mix together the cream cheese, sour cream, Bush BBQ Lemon Pepper and chives

2

Put onto some baking paper and shape into a rectangle as best you can

3

use the bottom and sides of baking paper to create smooth surfaces

4

Chill for approx 30 minutes, freezer is better

5

Take out chilled cheese and with a sharp knife cut the edges to make a rectangle

6

Lay the ribbons of spring onion across to create a box

7

With a little more spring onion ribbon tie a bow for the top

8

Cut the pimento into small shapes and press onto surface

9

Serve with biscuits

Cheese Present
By | 2017-10-19T03:43:11+00:00 October 16th, 2017|0 Comments

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