Cherry, Pecan, and Ham Spread

Ahh yes, another installment from the cooking class I took with my Mom last month. I love that we decided to do an appetizers class since they are BY FAR my favorite thing to make. I'm not the type of person that often sits down and enjoys a full meal since I'm usually doing a million other things at the same time, so small nibbles and bites are the way I like to dine. Even when my husband and I get out for a date night we rarely sit and eat a dinner. We like to call it "progressive dining" and we drink and munch on small plates at a few different places as opposed to one big meal at just one restaurant.

So again, this class was PERFECT for me. And this sweet and savory dip was a suprising treat.

Ingredients:

• 1 package (8 oz) cream cheese, softened




• 4 slices of cooked ham, chopped




• 3 TBSP cherry preserves




• 1/3 cup toasted pecans (you could do walnuts too!)




• 2 TBSP chopped green onion




• 1 box Pecan Nut Thins (this is a must... I just LOVE these crackers and they compliment the dip!)

Directions:

• In a medium bowl, stir together all of the ingredients.




• Spread on crackers and enjoy!

Yep, that's it! But let me share an easy tip with you about toasting nuts. I had no idea how easy this was but it completely changes the flavor. Don't believe me? Try a regular pecan, untoasted. Now follow these directions and try the toasted pecan. You'll never go back!

So, here is what you did. Just throw the desired amount of pecans (or walnuts) on a cookie sheet and pop in an oven that is preheated to 350. Check on them after 2 minutes. Stir and test their flavor. Repeat the process for however long is necessary. But be careful, go over 4 minutes and they might scorch! Now just chop and throw into your Cherry, Pecan and Ham spread.

I know these aren't mind-blowing tricks, but hey, this is The Rookie Chef. You aren't here for gourmet ;)

Like I said before, this dip was a great change of pace. A little sweet, a little savory, and totally unique.

Want to know what's in that drink? Check out the recipe HERE.

Source: Nina Swan-Kohler