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Cream cheese is a soft, rich, mild-tasting white cheese usually sold in brick form and is made from a mixture of cream and milk. This silky, smooth cheese with its refined, slightly acidic flavor is often infused with gum arabic, or other stabilizers, but there are brands without any additives too, which have a tangy flavor and lighter texture. Like cottage cheese this is also a fresh cheese, in that it is not allowed time to mature and is meant to be consumed fresh.

Cream cheese comes in

  • Regular or full fat fat version
  • Low fat cream cheese
  • Fat free cream cheese.

All the recipes in this page can be made using the regular or the low fat versions. Take the cheese out of the fridge and let it rest in room temperature to soften it before making all the recipes. You can churn out all these spreads with a food processor or just a stick or hand blender. Click here to check out the different brands and models available to see which one suits your needs best.

Blue cheese spread

8 oz cream cheese
4 oz coarsely crumbled blue cheese
1/4 cup finely chopped walnuts
fresh chopped parsley

Preparation: Combine the blue cheese, softened cream cheese and Worcestershire sauce. Beat until well blended. Stir in walnuts, blending well. Chill for an hour or more before using.

Better than boursin spread

8 ounces cream cheese
2 cloves garlic unpeeled
1 tablespoon fresh parsley, minced
1 tablespoon fresh minced chives
coarsely ground black pepper
Preparation: Put softened cream cheese in a large mixing bowl. Add parsley, chives, and mix well. Cook garlic cloves in boiling water for 3 minutes; drain, peel, then cool and put it through a garlic press. Add the minced garlic to cheese mixture and blend well. Chill before serving.

Green olive spread

8 oz cream cheese
4 oz manzanilla olives with pimentos
1 tablespoon capers
1/2 teaspoon dried italian herbs
1/8 teaspoon garlic powder
Preparation: Chop the olives with pimentos and add to the softened cream cheese. Then add coarsely chopped capers, garlic powder and the herbs. Refrigerate to blend flavors for at least 5 hours or overnight. You may substitute any other oil cured green olives for the pimento stuffed ones in this recipe if you desire.

Fresh Veges Spread

8 oz cream cheese
2 tablespoon minced carrot
2 tablespoon minced chives
1 tablespoon minced red or orange bell pepper
1 teaspoon lemon juice
1 tablespoon minced cilantro
Preparation: To the softened cream cheese add the other ingredients and blend well. Refrigerate to get the flavors to mingle well.

Basil spread

8-oz cream cheese, softened
1/2 cup fresh basil leaves
1 medium clove garlic
1/4 cup grated Parmesan cheese
1/8 cup chopped walnuts
2 tablespoon extra virgin olive oil
Preparation: Put the garlic through the garlic press and mince it. Add cream cheese, basil, and olive oil and process in a food processor or the hand blender until smooth. Add the parmesan cheese and the walnuts and blend again. Transfer spread mixture to a serving bowl and garnish with fresh basil.

Artichoke Spread

8 ounces cream cheese, softened
1 small jar marinated artichoke hearts
1/8 cup chopped scallions
1/4 cup fresh italian parsley
2 tablespoons fresh thyme
1 clove garlic
1tablespoon lemon juice
Freshly ground black pepper
Preparation: Drain and chop the artichoke hearts finely with scallions, parsley and thyme. Mix cream cheese with finely minced garlic,lemon juice and pepper to taste. Add the chopped artichoke mixture to cream cheese, and blend well. Adjust seasonings to taste.

Red bell pepper Spread

8 oz cream cheese
1 small jar roasted red peppers, drained
2 tablespoon natural unsweetened yogurt
1/2 tsp. cayenne pepper
Preparation: Place all of the ingredients and blend with the hand blender or process until smooth in a food processor. Refrigerate overnight before serving.

Tricolor Cheese spread

16oz cream cheese, softened
1/2 cup oil packed sun-dried tomatoes, puréed
1/2 cup prepared pesto
1/2 cup chives, minced
2 garlic cloves, minced
1/2 cup each of walnuts, toasted pecans and macadamias finely chopped
Preparation: Divide cream cheese into three equal parts. With a food processor, or hand blender, blend one third of the cream cheese with the sun-dried tomatoes, one third with pesto, and the remaining third with chives and garlic. Line a piece of plastic wrap on a inside of a circular, square or rectangular container with straight sides. Spread the sun-dried tomato mixture evenly at the bottom. Then spread out the chive mixture and top it with the pesto layer. Bring up the sides of wrap and cover it on top avoiding as many wrinkles as possible. Place in the refrigerator and when the cheese begins to firm but is still manageable take it out. Unmold the cheese and carefully unwrap the plastic wrap from it. Spread the nuts on the work surface and roll cheese on it. Rewrap and refrigerate until chilled.

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