what can you mix with cream cheese

I can’t remember the first time my mother brought home a tub of Rondelé cheese, but from the moment she did, I was hooked. We all were. It was the staple on wheat crackers in our home for years. It was used with vegetable platters, smeared on sourdough with salami and a favorite at parties. It only took one taste.

Of course, not every store carries this delicately herbed cream cheese, nor its it carried in all regions. I have not been able to find a good quality replacement in Texas, though I’m sure it exists somewhere.

The thing is, I’m not looking any more. It’s so easy to make that I’ll never buy the ready-made version again.

This particular version was made to go with a wrap we made for a friend’s commissioning reception, but it would be fabulous with any savory accompaniment. The flavors can easily be adjusted to suit your needs or be made with what you have on hand. There really isn’t an excuse not to give it a try the next time you have a need for a dip or spread that’s a little bit different from the fare found at the local BigScaryMegaMart.

I hope you enjoy this as much as everyone at the reception did. (Well. I’m sure you will. This garlic and herb cream cheese is to die for.)

Yield: 24 servings

Garlic and Herb Cream Cheese Recipe

Prep Time: 15 minutes Total Time: 15 minutes

Ingredients

• 1 – 8 oz container cream cheese, softened
• 2 tbsp. milk
• 3 cloves garlic, finely minced
• 3/4 tsp. Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. onion powder

Instructions

1. Mix milk and cream cheese together in a medium bowl with an electric mixer or in the bowl of a stand mixer using the paddle attachment until creamy. Add remaining ingredients and mix well, scraping sides of bowl constantly.
2. Place in an airtight container and refrigerate for at least one hour to allow the flavors to blend.
3. Use as cheese dip, or spread on crostini, for wraps or wherever else you would use flavored cream cheese.
4. Share and enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1 Amount Per Serving: Calories: 35Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 79mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g What I would have done differently had I thought of it at the time:

The possibilities for flavors is pretty much limited only by your imagination. Adjust herbs and garlic to suit the dish you are making. Dill for fish, mint for lamb or heavier, more savory herbs for beef. Add in some sun-dried tomatoes and use as topping for toast points, crostini or as a dip for crackers. It’s really up to what you want at the time.

Virtually any herbs or spices (and even some vegetables) can be folded into a block of softened cream cheese to make something even more exciting. For topping bagels or serving with bagel chips, try mixing in poppyseeds, scallions, chives, VERY finely minced carrots and celery, and even “everything” bagel seasoning.

This particular version was made to go with a wrap we made for a friend’s commissioning reception, but it would be fabulous with any savory accompaniment. The flavors can easily be adjusted to suit your needs or be made with what you have on hand. There really isn’t an excuse not to give it a try the next time you have a need for a dip or spread that’s a little bit different from the fare found at the local BigScaryMegaMart.

Of course, not every store carries this delicately herbed cream cheese, nor its it carried in all regions. I have not been able to find a good quality replacement in Texas, though I’m sure it exists somewhere.

Yield: 24 servings

Garlic and Herb Cream Cheese Recipe

Prep Time: 15 minutes Total Time: 15 minutes

Ingredients

• 1 – 8 oz container cream cheese, softened
• 2 tbsp. milk
• 3 cloves garlic, finely minced
• 3/4 tsp. Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. onion powder

Instructions

1. Mix milk and cream cheese together in a medium bowl with an electric mixer or in the bowl of a stand mixer using the paddle attachment until creamy. Add remaining ingredients and mix well, scraping sides of bowl constantly.
2. Place in an airtight container and refrigerate for at least one hour to allow the flavors to blend.
3. Use as cheese dip, or spread on crostini, for wraps or wherever else you would use flavored cream cheese.
4. Share and enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1 Amount Per Serving: Calories: 35Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 79mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g What I would have done differently had I thought of it at the time:

The possibilities for flavors is pretty much limited only by your imagination. Adjust herbs and garlic to suit the dish you are making. Dill for fish, mint for lamb or heavier, more savory herbs for beef. Add in some sun-dried tomatoes and use as topping for toast points, crostini or as a dip for crackers. It’s really up to what you want at the time.

I can’t remember the first time my mother brought home a tub of Rondelé cheese, but from the moment she did, I was hooked. We all were. It was the staple on wheat crackers in our home for years. It was used with vegetable platters, smeared on sourdough with salami and a favorite at parties. It only took one taste.

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Use up that package of cream cheese in the fridge with dozens of sweet and savory recipes. See how to put this staple to good use.

We enjoyed this exquisite crab dip at my grandson’s wedding reception. It looks fancy but is easy to make. You can even fill the bread bowl early in the day and chill it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri

Mix Condensed Milk and Cream Cheese Then Be Amazed!

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