Monday, July 30, 2007

Christmas in July

My friend Shelley throws the best parties, so much so that she throws two Christmas parties a year. I wanted to come up with a a new way to enjoy something common. With that in mind I came up with a dessert dip - cheese and crackers.

Cheesecake Dip with Ginger Snap Cookies:
1 8 oz. container Tofutti Cream Cheese
1 12 oz. container vacuum packed firm tofu
2 Tablespoons lemon juice
2 Tablespoons corn starch
2 Tablespoons soy milk
2 Tablespoons raspberry jelly.

Blend cream cheese, tofu, lemon juice, corn starch and soy milk in a food processor until smooth.
Place in square baking pan and bake at 375F for 25 minutes.
Let cool completely.
In a glass dish spread sides with a bit of raspberry jelly. Layer cooled cheesecake dip with some raspberry jelly in a decorative fashion.
Put in the fridge for 2 hours before serving with ginger snap cookies.

The dip was a hit!


urban vegan said...

Welcome back!

That looks fab--I liek the idea of 2 Xmases.

jess (of Get Sconed!) said...

I thought this was so cool when you told me about it, and I'm glad I got to see picture, now it's even cooler.

bazu said...

What a cool idea- both the Christmas in July and the cheesecake dip!

Kate said...

yummy yumy!merry xmass

laura jesser said...

I could go for Christmas in July! The dip sounds amazing, right up my alley really.

Webly said...


Laura - I am a huge halloween fan so I am thinking of holding two a year. Between my friend Shelley and I there would be two extra holidays!