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Flavored Cream Cheeses
Recipe Summary
Yield: Makes about 1 cup each
Ingredients
Beet Cream Cheese
1/4 cup beet juice, from 1 small beet (or purchased)
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt
Carrot Cardamom Cream Cheese
1/4 cup carrot juice, from 2 carrots (or purchased)
2 cardamom pods, seeds removed and kept
8 ounces cream cheese, room temperature
Coarse salt
Cream Cheese
8 ounces cream cheese, room temperature
2 ounces creme fraiche
Dill Cream Cheese
1/3 cup roughly chopped packed fresh dill
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt
Wasabi Cream Cheese
8 ounces cream cheese, room temperature
2 tablespoons wasabi paste (Japanese mustard)
Cook's Notes
Each combination will make enough for about 28 of the largest crudites, such as the celery strips, or 15 dozen of the smallest crudites, such as the cucumber slices.
Gallery
Flavored Cream Cheeses
Recipe Summary
Yield: Makes about 1 cup each
Gallery
Flavored Cream Cheeses
Flavored Cream Cheeses
Flavored Cream Cheeses
Recipe Summary
Yield: Makes about 1 cup each
Recipe Summary
Yield: Makes about 1 cup each
Yield: Makes about 1 cup each
Makes about 1 cup each
Ingredients
Ingredients
1/4 cup beet juice, from 1 small beet (or purchased)
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt
1/4 cup carrot juice, from 2 carrots (or purchased)
2 cardamom pods, seeds removed and kept
8 ounces cream cheese, room temperature
Coarse salt
8 ounces cream cheese, room temperature
2 ounces creme fraiche
1/3 cup roughly chopped packed fresh dill
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt
8 ounces cream cheese, room temperature
2 tablespoons wasabi paste (Japanese mustard)
Directions
Combine the ingredients in a medium bowl, and mix until thoroughly incorporated. The cream cheeses will keep in an airtight container in the refrigerator for 2 to 3 days.
For the Carrot Cardamom Cream Cheese: Place carrot juice and cardamom in a small saucepan. Simmer for 10 minutes. Strain the juice and discard the cardamom pods. Let juice cool. Add half of the carrot juice to the cream cheese (reserve the rest for another use) and mix well. Add salt to taste.
Cook's Notes
Each combination will make enough for about 28 of the largest crudites, such as the celery strips, or 15 dozen of the smallest crudites, such as the cucumber slices.
Cook’s Notes
Each combination will make enough for about 28 of the largest crudites, such as the celery strips, or 15 dozen of the smallest crudites, such as the cucumber slices.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Flavored Cream Cheeses
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Flavored Cream Cheeses
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
