Mix together the cream cheese, sour cream, lime juice and lime zest. Stir in the dill and cucumber and season with salt and pepper to taste.
To serve, spread half of the cream cheese mixture at the bottom of four small glasses. Add the salmon, then the rest of the cream cheese. Top with salmon caviar and garnish with dill tips.
nd a third of the cream cheese together in a bowl.
Allow cream cheese to soften to room temperature.
Add scallions and caviar and mix well.
Refrigerate if not served immediately.
Caviar will discolor spread if not served within a day or two.
pread 1 (8 ounce) package cream cheese on bottom of pan.
Soften cream cheese and cream with an electric mixer until smooth.
Add mayo, onion, Worcestershire sauce, lemon juice and hot sauce; beat well.
Spoon cream cheese mixture in shallow serving dish.
Top with caviar, eggs and parsley.
Serve spread with assorted crackers.
Yield: 24 to 30 appetizer servings.
Soften cream cheese in microwave, then beat with fork until smooth. Stir in mayonnaise, onion, lemon juice and hot sauce. Blend well. Spoon onto serving tray and shape into low, flat mound.
Mix mashed eggs and parsley. Cover cream cheese mound with mixture, pressing it gently in the mound.
Top with layer of caviar and serve with crackers.
Slice the cream cheese lengthwise while it is cold.
Put a slice of smoked salmon and onion.
Continue to layer the cheese, salmon and onion until it all is stacked.
Put the caviar and lemon juice on top.
ag aside.
Cut the cream cheese into 3 or 4 pieces
old water. Next, mix the cream cheese and the milk together to
br>To make the cream cheese layer, put the cream cheese in a mixer
combine potatoes, flour, butter, creole cream cheese, salt and pepper.
Stir
For almond cream filling: Pour half and half
Put the butter, half the cream cheese, vanilla seeds and sugar in
ack.
For the cream cheese icing, place the cream cheese in a bowl
rain well.
Combine the cream cheese, sour cream, minced garlic and soup
edium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the
Saute garlic in butter until golden.
Remove from heat.
Cook pasta.
Add cream cheese to garlic and heat gently.
Gradually stir in 1/2 cup heavy cream and Tabasco to taste.
Continue stirring gently until mixture is warmed through.
Salt and pepper to taste.
Drain pasta.
Add Parmesan cheese to pasta and toss.
Add cream cheese sauce to pasta and toss.
Serve at once.
In a food processor, add cream cheese, lemon juice, dill and capers. Combine for a few minutes (not to much as cream cheese will be to watery).
Toast chosen bread.
Once the bread has been toasted spread cream cheese mix thickly onto both pieces of bread.
Top with the smoked salmon and red onions.
hocolate chips.
Cream Cheese Mixture:
Whisk together cream cheese and egg and
pread half the cookies with Cream Cheese Icing and top with remaining