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Wasabi Cream Cheese Spread

An easy, low carb, gluten free appetizer made with soy sauce, cucumbers and avocado.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine Asian
Servings 1

Ingredients
  

  • 1 8 oz. block cream cheese refrigerated
  • 1 Tbsp. wasabi paste
  • 1 cucumber peeled, seeded and diced
  • 1 avocado peeled, pitted and diced
  • 1/2 cup scallions chopped
  • 1/4 cup soy sauce (gluten free if desired)
  • 1/2 cup sesame seeds or furikake
  • 2 Tbsp. rice vinegar
  • 2 tsp. honey

Instructions
 

  • Unwrap cream cheese and slice it in half horizontally so that there is a top and a bottom half.
  • Spread the wasabi paste evenly across the bottom half of the cream cheese. Place the top half of cream cheese over the wasabi.
  • Sprinkle with sesame seeds or furikake, gently pressing to adhere.
  • In a small bowl, combine the rice vinegar and honey. Gently toss with the diced cucumbers and avocados. Place the mixture on top of the cream cheese. Garnish with chopped scallions.
  • Pour soy sauce on the plate all around the cream cheese. Serve with rice crackers.
Keyword appetizers, easy, gluten free, keto, vegetarian
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