Dijon Turkey Spread
Posted by: Elaine Mon, 10 May 2004, at 4:48 a.m.
16 ounces sour cream
8 ounces cream cheese
1/4 cup Dijon mustard
1/2 teaspoon garlic powder
2 cups cooked, diced turkey breast or 6-ounce can of cooked diced chicken
1/4 cup green onion, chopped
1/2 cup pecans, chopped
Puree the sour cream, cream cheese, mustard, garlic powder, turkey breast and
green onions in a food professor or blender. Stir in the pecans. Pour mixture
into a labeled freezer bag or container. Remove excess air, seal and freeze.
To serve, thaw mixture, stir well and pour into a small serving bowl. Serve with
crackers, breads or melba toast.
Note: If you plan to serve less than 12, freeze in separate, smaller containers.