Watercress with Cream Cheese and Pimento – a delicious recipe with weight Cream Cheese, Milk, Garlic, Worcestershire Sauce, White Bread, Pimento. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a food processor, whip cream cheese, milk, garlic powder, and Worcestershire sauce, until smooth.
2
You want this to hold its shape when you lift the beaters.
3
Cut out rounds from the bread, using either a cookie cutter or shot glass.
4
I get 4 rounds per bread slice (some tear so 10 slices will give you about 36-40 canapes).
5
Hold the bunches of watercress at the top and chop off all the stems.
6
Rinse the watercress leaves well in a colander and pat dry.
7
Finely chop the watercress leaves, add to the cream cheese and mix well with spatula.
8
Using a #16 pastry bag star tip, add the mixture into a pastry bag and pipe a mound onto a bread round.
9
Top with a small piece of pimento or dollop of black caviar.
201
kcal
Calories
20
g
Fat
3
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ounces, weight Cream Cheese, 3 Tablespoons Milk, 1/4 teaspoons (scant) Garlic Powder, 1/4 teaspoons Worcestershire Sauce, and more.
Yes, Watercress with Cream Cheese and Pimento falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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