1 (2 ounce) package cream cheese, softened
1/4 cup white sugar
2 teaspoons lemon zest
1/2 teaspoon lemon zest
2 teaspoons prepared horseradish
2 tablespoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary leaves (optional)
1 cup sliced almonds
1 cup sliced raisins
1 cup sliced almonds
1 cup chopped walnuts
1 pound fresh broccoli florets
1 pound carrots
1 pound roma (plum) tomatoes
1 pound red cabbage
1 pound Swiss cheese
3 large ripe olives, halved
In a medium bowl, mix the cream cheese, sugar, lemon zest, lemon zest, horseradish, Worcestershire sauce, lemon juice, lemon zest, oregano, basil and rosemary. Mix until well blended. Cover and refrigerate overnight.
Beat together the almonds, raisins, tomatoes, red cabbage, Swiss cheese, olives and carrots. Sprinkle mixture over cream cheese mixture and mix to coat. Cover and refrigerate overnight to marinate.
Stir in broccoli, carrots, tomatoes, red cabbage, Swiss cheese, olives and almonds. Cover and refrigerate overnight.
⭐ ⭐ ⭐ ⭐ ⭐