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Nutrition Facts
Serving Size 1 (316g) Recipe makes 1 servings
Calories 869
Calories from Fat 657		(75%)
Amount Per Serving		%DV
	Total Fat 73.0g	112%
	Saturated Fat 45.7g	228%
	Monounsaturated Fat 21.1g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 234mg		78%
Sodium 2144mg		89%
Potassium 371mg		10%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 0.6g	2%
	Sugars 0.5g
Protein 44.5g		89%
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Parmesan, Caper and Basil Spread

Recipe #188131 | 5 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Mischka
Sep 27, 2006

A simple, rustic spread great on crackers, toast or fresh bread. All you need is a bowl and wooden spoon. Please refrigerate for at least an hour to allow the flavours to develop. Australian measurements used.

SERVES 1 , 1 1/4 cups (change servings and units)

Ingredients

250 g light cream cheese, softened
50 g finely grated parmesan cheese
1 1/2 tablespoons capers, rinsed, dried & roughly chopped
1 1/2 tablespoons finely chopped fresh basil

Directions

1
Add cheeses to a bowl and blend well using a wooden spoon.
2
Add capers and basil. Mix together.
3
Season with sea salt and freshly ground black pepper if desired.

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Featured Reviews for This Recipe

From: happynana

On Oct 19, 2008

We enjoyed this dip as a before dinner appetizer. I halved the recipe for the two of us. Easy to make. The fresh basil add a nice touch. Next time I would like to add some garlic and red pepper flakes. Thank you Mischka. Made for Aus Contest #21.

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From: Cookin'Diva

On May 11, 2007

Such a delightfully simple recipe! I agree that this is a five-minute recipe. My son was waiting behind me with crackers as I was mixing it together, and it never made it to the refrigerator. Fresh basil is a must!

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From: Leggy Peggy

On May 11, 2007

A fantastic combination of flavours. I made this exactly as written, and am having great difficulty getting it into the fridge for an hour. It is too tasty to let out of my sight. Do not under-flavour this — in Australia 1 1/2 tablespoons equals 6 North American teaspoons. Made and reviewed for Pick a Chef. Thanks Mischka for such a winner!

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