A Note Before You Start
In my typical fashion, I tweaked this recipe just a wee bit. It calls for 3/4c of crispy chopped bacon and I replaced it with ⅓ cup of crispy prosciutto. I also cut back on the sour cream by ½ cup as I wanted a dense spread- like consistency as I made it look like a holiday gift for a recent girls gathering that I brought it to. I shaped it into a rectangle and topped it with pomegranate seeds and used celery leaves for the bow.
Ingredients
8 oz of softened cream cheese
3/4 cup mayonnaise
¼ cup of sour cream
¼ tsp of garlic powder
¼ tsp of onion powder
8 slices of prosciutto
½ cup of sliced green onions
½ cup of toasted chopped slivered almonds
Preparation
Step 1: Preheat the oven to 350 degrees. Line a sheet pan with foil. Place the prosciutto slices on the foil and bake until just crispy (about 12 minutes). Remove and let cool. Crumble once cooled.
Step 2: Toast the slivered almonds in a dry skillet on medium low heat just until fragrant and slightly brown. Remove from the heat and allow them to cool down. Once cool, coarsely chop them in a mini chopper. Or, leave the whole; up to you.
Step 3: In a large mixing bowl beat the room temperature cream cheese (very important that it’s room temp so it will incorporate smoothly) on low until smooth.
Step 4: Add the mayonnaise, sour cream, garlic and onion powder and beat until combined. Add the cooled, chopped slivered almonds and the crumbled crispy prosciutto. Refrigerate for 30 minutes before serving.