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Southeast Dairy Association - cream cheese spread

Cream Cheese Spread

These easy-to-create spreads and dips make great toppers for crackers and veggies, as well as for your favorite sandwiches. Enjoy the basic cream cheese spread, or stir in additional ingredients to create unique dips and spreads your party guests are sure to love.
Prep Time: 1 minute
Total Time: 1 minute
Servings: 2

Ingredients

  • 1 (8-ounce) cream cheese, softened
  • 1⁄2 cup (4 ounces) sour cream
  • 1⁄4 cup mayonnaise
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon freshly ground pepper

Instructions

  1. Mix all ingredients together in a food processor. Cover and chill at least one hour before serving. Use as a sandwich spread in place of mayonnaise or serve with crackers.
  2. Variations
  3. Mediterranean Dip: Combine 2 cups Cream Cheese Spread, 3 ounces of feta cheese crumbles, 3 ounces of chopped roasted red bell peppers, 1/4 cup chopped fresh basil, 1 teaspoon sea salt, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper. Mix until all ingredients are well incorporated. Cover and chill at least one hour before serving. Yield: 2 1/2 cups (serving size: 2 tablespoons).
  4. Calories 75; Fat 7.2g; Sat. Fat 3.5g; Protein 1.4g; Carbohydrate 1.1g; Fiber 0.2g; Sodium 261mg
  5. Blue Cheese and Caramelized Onion Spread: Combine 2 cups Cream Cheese Spread, 2 ounces blue or gorgonzola cheese crumbles, 1/2 cup caramelized onions, chopped, 1/4 cup chopped cooked bacon, 1 teaspoon granulated garlic, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Mix until all ingredients are well incorporated. Cover and chill at least one hour before serving. Yield: 2 1/2 cups (serving size: 2 tablespoons).
  6. Calories 85; Fat 8.1g; Sat. Fat 3.9g; Protein 1.8g; Carbohydrate 1.2g; Fiber 0.1g; Sodium 286mg
  7. Sun-Dried Tomato and Herb Spread: Combine 2 cups Cream Cheese Spread, 1/2 cup coarsely chopped sun-dried tomatoes, 3 tablespoons grated parmesan cheese, 2 tablespoons chopped fresh oregano, 1 tablespoon finely minced fresh garlic, 1 teaspoon sea salt, and 1 teaspoon hot sauce. Mix until all ingredients are well incorporated. Cover and chill at least one hour before serving. Yield: 2 1/2 cups (serving size: 2 tablespoons).
  8. Calories 103; Fat 9.1g; Sat. Fat 4.2g; Protein 1.7g; Carbohydrate 3.0g; Fiber 0.3g; Sodium 309mg

Notes

Serving size: 2 tablespoons

Source of recipe: Rebecca Egsieker, The Dairy Chef

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