Yummy Cream Cheese Spread
"I love this recipe because it is simple, not much to clean up and is really good. You need to spread it on crackers until it gets softer, so if you want to "dip" something in it, leave it come to room temperature first."
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1⁄2 teaspoon dill
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh coarse ground black pepper
- 8 ounces softened cream cheese, save the box
- 3 green onions, green tops only
- 1 1 small green bell peppers or 1 small pimiento
directions
- Open cream cheese box carefully. You need to save the box to mold the mix when done.
- Mix the dill, garlic powder, salt and pepper with the softened cream cheese until well mixed. Mold back into the saved cream cheese box and chill until firm. Unmold it. Take 2 green onion tops and wrap the block like a present and the 3rd one to tie into a bow, if you can. Dot the outside with whatever you choose--red or green peppers or pimientos. Place your choice of crackers around the edge of the plate. I guessed on the prep time. Depends on what you choose to decorate the block with. You can leave it plain if you wish. Chill time is just about right for most refrigerators.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a nice blend of seasonings in which nothing really overpowered. It was a little messy to work with - I got it back in the box but unmolding it was not as clean as I had hoped. Still, it's an easy spread to whip up and seems to be liked by everybody. Thanks for sharing! Made for Spring PAC 2013. -
SPRING 2008 PAC RECIPE: Wow Chef Bronco, this one is really great. The exact combination of the seasonings and the onions and peppers really made this into a nice spread for crackers and on toasted baguette. I molded it into a small bundt pan shape for a get together we were having and it was devoured while everyone was waiting on the crawfish to boil. Several people asked for the recipe which I was glad to provide them a copy of. Definite winner!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> I LOVE to cook. I collect recipes and recipe books. I have close to 800, and 5 large boxes of handwritten pages, or magazine pages or just cards. I have wanted to own my own restaurant since I was 14. I have 25 years restaurant management experience and own a small catering business now in addition to my regular job. It is called "The Chopper Chowline", with "We cater to Bikers Bellies" as our slogan. We are the ONLY catering business that caters to Biker groups solely. After months of research, other catering businesses cater to bikers, but to others as well. Our catering business we ONLY cater to Bikers. And boy do they like good food and different food. We also cook for several groups when we go to Biker Runs for Charity etc. It is a wonderful experience and FUN! Still praying for my restaurant though.
