Cream Cheese Dressing/Dipping Sauce
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From the Ready Steady Cook Show in Australia. Suggested you serve with a salad or veal or chicken. If using as a dipping sauce serve with fresh vegetable e.g. carrot or celery sticks. There seems to be a general consensus that as it is it is bland but can be the basis for many different varities using different herbs and spices, examples given have been chives, basil or oregano. Please feel free to experiment.
- Ready In:
- 2mins
- Serves:
- Units:
Nutrition Information
12
People talking
ingredients
- 50 g cream cheese (Philadelphia was recommended, have at room temperature)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
directions
- Put all ingredients in a bowl and using hand or bench mixer and blend well together.
- Drizzle over salad or present as a dipping sauce.
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RECIPE MADE WITH LOVE BY
@ImPat
Contributor
@ImPat
Contributor
"From the Ready Steady Cook Show in Australia. Suggested you serve with a salad or veal or chicken. If using as a dipping sauce serve with fresh vegetable e.g. carrot or celery sticks. There seems to be a general consensus that as it is it is bland but can be the basis for many different varities using different herbs and spices, examples given have been chives, basil or oregano. Please feel free to experiment."
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Thank you! Was out of mayo and just wanted a quick easy dressing for my salad; only creamy thing in fridge was cream cheese. This exactly what I needed & I would have never thought of it myself.
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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.<br/>It is so quick and easy to make, and was just the thing for them.<br/>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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