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!