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Swiss Almond Dip


This recipe belongs to our old friend, Alison Wade. Alison is the same age as Uncle Andy and a lifelong friend of the family. Alison is a character! She always has a smile on her face and a story to tell. She is a wonderful cook and owned the local restaurant, Alison’s, in Belzoni for many years. When Anne Scott was a baby, we frequented Alison’s on Thursday nights. We would take her walker with us, and she would scoot all over the restaurant visiting every table. At first, I was hesitant to include this recipe because it’s so old, but I have many young friends that may have never had it. If you are a part of that group, add this to your next Friday Night Porch Party menu. It’s a crowd pleaser that we’ve been making since the 1990s.



Swiss Almond Dip


Ingredients:


1, 8-ounce package cream cheese, softened

1, 6-ounce package Swiss cheese, chopped

1/2 cup Miracle Whip

2-3 green onions, finely chopped

Dash of nutmeg

1/2 cup sliced almonds

Directions:

Preheat oven to 350 degrees. Combine everything except the almonds in a mixing bowl. Transfer mixture to an 8 X 8 baking dish and top with the almonds. Bake for 20-25 minutes until it's bubbly and the top has browned a bit. Serve with a sturdy cracker like a melba round or a Wheat Thins.


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