INGREDIENTS:
1 8oz. Block of cream cheese
1 jar Cabernet Jelly
1/2 cup sliced almonds
Roast almonds until crunchy. On a medium dish, place block of cream cheese, let soften to room temperature. With the back of a spoon, make a depression in the middle of the block to hold the jelly. Spread as much of the jelly over the block as you’d like. Cover in roasted almonds and enjoy with crackers.
