hip will work).
Add cream cheese and butter to bowl and
medium sized bowl, mix cream cheese, chili, and cheddar. Pour mixture
Blend cream cheese and pepper relish and serve with tortilla chips or crackers.
Mix cream cheese with mayonnaise.
Stir in pecans, olives, olive liquid and pepper.
It will be a little mushy but will thicken in the refrigerator. The spread will keep for weeks.
It makes a great spread for crackers or finger sandwiches.
(Also, low calorie cream cheese and mayonnaise can be used with good results.)
Mix cream cheese with Italian seasonings.
Spread cream cheese mixture on a pie plate or shallow dinner plate.
Sprinkle 1/2 cup of both the parmesan cheese and the mozarella cheese on top of the cream cheese layer.
Top with the pizza sauce.
Sprinkle the remaining cheeses on top of the pizza sauce.
Cover with plastic wrap.
Microwave for 5 minutes.
(It will be hot!) Serve it with crusty french bread or crackers.
Tip: You can double this recipe and put it in a glass casserole dish for parties.
Soften cream cheese; add sour cream gradually, mixing with mixer.
Add bean dip and taco seasoning; beat on low speed until well mixed.
Place in a shallow casserole dish and top with Cheddar cheese.
Cover and bake in a 325\u00b0 oven for 30 to 45 minutes, until thoroughly heated.
Serve with Doritos or dip-size Fritos.
Unwrap cream cheese on serving dish.
Pour salsa over cheese.
Dip in!
Open packages of cream cheese and place in large mixing
Place cream cheese in a bowl.
Pulse cilantro, jalapeno pepper, and garlic in a food processor or blender until finely chopped. Add chopped mixture to the cream cheese; blend with a hand mixer until smooth. Fold tomatoes into cream cheese dip.
Stir milk, 1 tablespoon at a time into cream cheese.
Blend mayonnaise, onions, horseradish, pepper sauce and Worcestershire sauce.
Stir in shrimp.
Sprinkle with paprika.
Cover and refrigerate for at least one hour.
Makes 2 1/2 cups dip.
Soften marshmallow cream and mix with strawberry cream cheese. Mix well and refrigerate until ready to use.
Can use any kind of fruit to dip into mixture.
175 degrees C).
Blend cream cheese, sour cream, 1 tablespoon plus 1
Cut blocks of cream cheese into cubes and put in
Finely chop tomatoes, peppers and scallions.
Spread cream cheese in pie plate.
Mix all vegetables with salsa and taco sauce.
Spread over cream cheese.
Sprinkle shredded cheese.
Beat cream cheese in a stand mixer until whipped; add brown sugar and vanilla extract. Continue beating until dip is well mixed.
Combine cream cheese, sour cream, chili powder, cumin, and red pepper in large bowl; mix until well blended.
Stir in salsa.
Spread onto 10-inch serving platter.
Chill until ready to serve.
Just before serving top with cheeses, tomatoes, green onions and olives.
Serve with chips.
pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with
In medium, microwaveable bowl, combine onions, cream cheese, tuna, curry powder, cumin and pepper sauce; mix well. Microwave, uncovered, on medium-high 1.5 - 2 minutes or until warmed through.
Sprinkle with parsley. Serve with vegetable dippers, bread sticks or crackers.
Hint: Prepare this dip up to a day ahead; cover and refrigerate. Heat at serving time.
Brown both packages of sausage in a skillet over medium heat.
Drain the sausage in a colander.
Cube the cream cheese into a crock pot.
Add the sausage to the cream cheese in the crock pot.
Add both cans of rotel (with the juice) to the crock pot.
Heat the mixture in the crock pot on high heat for approximately 1 hour, stirring occasionally until the dip is well mixed.
Reduce heat to warm/low and serve with tortilla chips.
In mixing bowl, beat cream cheese and orange juice until smooth.
Fold in marshmallow cream and serve with your favorite fruits.