Cream Cheese Dressing/Dipping Sauce

My family has a terrific way of using this bland, yet so very awesome cream cheese. I added little roasted garlic and chopped chives, and the DS and DD loved this to top their baked potatoe's.
It is so quick and easy to make, and was just the thing for them.
I know I will be asked to make this from now on when baked potatoe's are on the menu! Thanks goodness this is so quick and easy to make.

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This is definitely a blank slate. It's bland on its own, but is easily perked up. I added a little sweet/hot mustard to it; very nice. It was definitely too thick to drizzle, but works as a spread or dip. Next time I would cut the lemon juice in half, as it's on the tart side. Thanks for posting!

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Most delicious, Pat! And such a blank palette, on which to paint some of my favorite flavors! When I saw this, I immediately thought of the sourdough toasts that I had sitting on my counter. This is a perfect accompaniment; i followed the basic recipe, adding a shake of salt and grinding of pepper, along with a pinch of oregano, basil and a hint of garlic. Smeared on my toasts, this is great for a quick lunch, or would be perfect as an appetizer. And it can be adjusted to suit your personal tastes! Perfect! Thanks so much for sharing, I'mPat!

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What a great basic recipe that lends itself so well to many, many variations! I luved the addition of the olive oil, which added a lovely earthy flavour and made the cream cheese very spreadable. I added in some chives and also a little goat cheese, which made for a great treat! THANK YOU SO MUCH for sharing this wonderful recipe with us, Pat! Made and reviewed for the Aussie/NZ Recipe Swap June 2010.

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I loved how the flavours blended in this recipe and yet stayed perfectly detectable individually. The lemon remained tart but was perfectly matched to the creaminess of the cream cheese. This would be lovely with some roasted garlic added! Thanks for a great recipe.

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Five stars! Totally five stars and let me explain why. There is something to this recipe. I used an herbal infused olive oil along with the lemon juice and spread this on a piece of toasted French bread. It was utterly delicious. I can see how this could be the base, as others have suggested, for a multitude of added ingredients from the flavors of France to the earthy spices of Mexico. Made for Ed'n 8 Aus/NZ

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This is indeed a versatile recipe: a recipe which gives you the freedom to add your own favourite herbs and spices. On this occasion, I added rosemary and sage, because I very much like those two herbs together but also because I'm really enjoying a nifty little grinder with this blend in it that I bought a few days ago. I also added several grindings of black pepper and about half a dozen roughly chopped walnuts. We enjoyed this as the dressing for what could have been a simple egg and potato salad but ended up as a truly scrumptious one! Thanks for sharing this recipe, Pat. I'll certainly use it again because it is SO versatile.

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A nice, easy and inexpensive dip base. I only used 1T lemon juice which was the perfect amt of tartness for me. Also added 1 tsp fresh chives, 1/2 tsp minced garlic and 1/2 tsp Greek Seasoning. Served with garlic, herb crackers for a great snack. Next time, i will use my lemon basil in this one!!!! Made for MAKE MY RECIPE #5.

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I've got to agree with the previous reviewer winkki that this is pretty bland by itself, but makes a great base which you could liven up with any number of different flavorings. I chose fresh chives and a bit of lower-sodium soy sauce for a little saltiness. Next time I'm thinking dill. And once the oregano seedling I just bought gets going I may try winkki's variation, too.

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This was very quick and simple to make. It was a bit tart, but I didn't find it sour like the previous reviewer, although it did need a bit of 'something.' I added some garlic, Greek oregano, and a dash of sea salt and it perked up nicely. I think the magic about this recipe, though, is its versatility. With such an open-ended base you could add in a whole variety of herbs and spices to this and adapt it as needed to a wide range of dishes. I will definitely keep playing with it. Thanks so much for posting!

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This was a very easy recipe to make. I had to use my hand mixer to mix it though. I used Philadelphia cream cheese. In the end it just tasted like sour cheese and had no appeal for eating. Sorry.

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