Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
f cream cheese with half of dill; lightly press dill into cream cheese.
Place cream cheese, dill side
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
Unroll dough on lightly floured surface; press seams together to form 12 x 4-inch rectangle.
Sprinkle top of cream cheese with dill.
Place cream cheese, dill side down, in the center of dough. Enclose cream cheese in dough by bringing sides of dough together.
Place on lightly greased cookie sheet; brush with egg yolk.
Bake at 350\u00b0 for 15 to 18 minutes or until brown.
Serve with assorted crackers.
Spread one teaspoon of butter on one side of each slice of bread.
Mix the dill into the cream cheese.
Spread the cream cheese on the buttered sides of bread.
Layer the salmon on the cream cheese on one slice of bread, and cover with other bread slice.
Cut the sandwich on the diagonals to create four triangles.
rispy.
To make the dip, take cream cheese and mix in the
Preheat oven to 350 degrees. Grease a 8 x 8 baking dish. Put all ingredients except cream cheese in a food processor or blender. Pulse until blended, but not pureed. Spoon mixture into the baking dish and sprinkle with cream cheese. Bake for 20-25 minutes until cheese is melted and dip is heated thoroughly.
Enjoy.
Phil.
3-inch circle.
Dip each cream cheese cube into margarine, then
n a small dish. Dip each cream cheese cube in the sugar, then
Combine pumpkin pie filling, whipped cream cheese, whipped cream, and vanilla pudding in a large bowl. Mix thoroughly.
Place cream cheese block on serving platter and pour sauce over.
Place chips around sides and dip off cream cheese with chips.
To make the pesto dip, toast the nuts in a
Place cream cheese in a mixing bowl and whip with an electric mixer until fluffy.
Add dressing, milk and dill weed.
Mix well until well blended.
Stir in cucumber and onion.
Cover and refrigerate at least one hour to allow flavor to blend.
50\u00b0F
Blend the cream cheese and spinach in a large
Place Cream cheese in small sauce pan heat until melted.
Add lemon juice and Dill then mix well.
Allow to cool to room temperature then mix remaining ingredients and mix well.
Chill for at least an hour and serve.
A serving is 2 Tablespoons.
If you would like to use this as a dressing you may want to add skim milk to thin and replace the cream cheese with yogurt. That's an idea I haven't tried yet. This recipe is also a great addition to Tuna salad.
Mix the mascarpone, cream cheese, capers and chives, lemon zest and enough lemon juice to flavour it, but not enough to make it runny.
Season really well.
Spread the mascarpone mix over all the bread slices, then cover completely with a layer of salmon.
Put one bread slice on top of another, so you have a four separate stacks, each 2 deep (with smoked salmon on top).
Carefully cut each into 6 bite-sized squares with a serrated knife.
Dip the ends of the squares in chives and decorate with extra shreds of lemon zest if you like.
Put cream cheese in mixer bowl to soften.<
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.
In a large bowl, combine rice, onion, Cajun seasoning, sour cream and cream cheese.
Blend with an electric mixer until smooth.
Chill 8 hours or overnight.
Serve with chips, crackers or raw vegetables.
Makes about 6 cups.
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.