Cheese-coated grapes - country living

16 servings

Ingredients

Quantity Ingredient
½ pounds Seedless green grapes (about 48 grapes)
1 8-oz container spreadable light cream cheese
⅓ cup Finely chopped shelled pistachios
¼ cup Chopped fresh dill, patted dry on paper towels
3 tablespoons Poppy seeds
Fresh grape leaves (opt.)

Directions

1. Rinse and stem grapes; pat grapes dry. Spread about 1 t cream cheese around a grape, covering it completely. Roll coated grape in pistachios and place on plate or tray. Repeat to cover one-third of the grapes.

2. Coat the remaining grapes the same, except roll one-third of the grapes in dill and remaining grapes in poppy seeds. Cover and refrigerate grapes until the coating is firm.

3. Just before serving, arrange grapes on serving plate to resemble bunches of grapes. Garnish with grape leaves, if desired.

Country Living/May/91 Scanned & edited by Di Pahl & <gg>

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