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.
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.
Melt cream cheese over low heat very slowly.
Blend in all the ingredients except the lobster and Sauterne.
Mix well, never allowing to boil.
Add lobster and wine.
Mix and heat through. Transfer to a chafing dish.
Carefully control heat, as it will separate if it boils.
Serve with crackers or bread.
Recipe will feed several.
50\u00b0F
Blend the cream cheese and spinach in a large
Boil lobsters 20 to 25 minutes in 1-inch of salted water. Pick out all meat and cut in small pieces.
Set lobster juice aside with meat.
In a small bowl, pour enough warm water to cover over spices; set aside.
In large bowl, mash softened cream cheese; add juice from lobster a little at a time until creamy texture appears.
Add spices and mix together and finally add lobster; mix again.
Form mix into a mound and sprinkle top with chives and parsley.
Spread crackers around dip.
To make the pesto dip, toast the nuts in a
ins. Drain.
For the cream cheese dip, hard boil 4 eggs. Place
Soften cream cheese.
Cut lobster meat into bite-sized pieces.
Stir everything else together, adjusting the consistency with milk, as desired.
Place into an oven-proof dish and refrigerate for several hours.
Bake uncovered in a 375 degree oven for 25 minutes till bubbly.
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.
Mix cream cheese until smooth.
Add Worcestershire sauce, salt and mayo.
Gradually add liquid from lobster.
Mix until smooth. Add lobster and stir.
Whip mayonnaise and cream cheese together.
Add garlic powder and mix well.
Rinse lobster meat and pat dry.
Fold into mixture. Spread thinly into a buttered 7 x 10-inch baking dish.
Sprinkle with almonds.
Bake at 350\u00b0 for 30 minutes.
Serve with Triscuits.
In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. Continue mixing until smooth. Cover and chill in the refrigerator until serving.
For olive dip, combine cream cheese, feta cheese, olives, oil and garlic in
Whip mayonnaise together with cream cheese and garlic powder. Mix well.
Fold lobster meat into mayo mixture; spread thinly into a buttered 9 x 10-inch glass or casserole dish.
Sprinkle almonds on top.
Bake at 350\u00b0 for 30 minutes.
Serve with crackers or toast rounds.