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.
.
In a bowl, combine cream cheese, sun dried tomatoes, and garlic
Drain jalapeno slices, reserving liquid.
Chop jalapeno slices.
Mix jalapeno slices with cream cheese, adding back 1-3 T. of reserved liquid depending on the heat level you are comfortable with.
Chill at least 30 minutes. Keep your jalapeno popping mitts off of it or you'll be sorry! :).
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
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.
in medium bowl, combine all dip ingredients except onions; mix well
50\u00b0F
Blend the cream cheese and spinach in a large
Spread cream cheese in glass dish.
Spread chili over cream cheese.
Cut cheese in thin slices and layer over chili.
Bake in oven at 350\u00b0 until cheese bubbles.\tServe with tortilla chips (white are best).
(Double recipe if you want a large dish.)
ut the top of each jalapeno and cut in half lengthwise
To make the pesto dip, toast the nuts in a
ins. Drain.
For the cream cheese dip, hard boil 4 eggs. Place
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
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.
Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese, sour cream, canned jalapeno peppers with juice, green chiles, diced jalapeno pepper, cilantro, and ranch dressing mix together in a bowl until smooth. Add about half the Cheddar cheese and half the Parmesan cheese; stir. Spread the cheese mixture into a baking dish. Arrange jalapeno slices atop the cheese mixture; top with remaining Cheddar and Parmesan cheeses. Cover baking dish with aluminum foil.
Bake in preheated oven until top is warm and bubbling, about 25 minutes.
n a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well