01 August, 2012

Cream Cheese Dip recipes

This post contains dip recipes using cream cheese.
  • Carrot Dip
  • Cracked Black pepper and Herb Spread
  • Creamy Chili Dip


Carrot Dip
Makes 1 cup
1 (8-oz) pkg Light Philadelphia® Brand Neufchâtel Cheese, softened
1/2 cup finely shredded carrot
1 tsp parsley flakes
1/8 tsp salt
Dash of pepper

For serving:
Crudités

Variation(s):
Replace parsley with freeze-dried chives.
Use 1/2 tsp dried basil, or 1/4 tsp dill weed or lemon pepper, instead of parsley.

Notes:  

Directions
Combine all dip ingredients, mixing until well blended. Cover and chill. Serve with crudités.

The Carrot Dip recipe above from Philadelphia® Brand is republished in Great American Brand Names  Recipe Cookbook (Lincolnwood: Publications International, Ltd, 1989), 6. 




Cracked Black Pepper 
and Herb Spread
Makes about 2 cups
1 (8-oz) pkg cream cheese, softened
6-ozs goat cheese (Montrachet, Chèvre or feta)
1/4 cup Wishbone® Italian Dressing
1/2 cup chopped red onion
1 tsp chopped thyme leaves
1 tsp chopped sage leaves
1 tsp cracked black pepper

For serving:
Crudités
Assorted crackers and breads

Variation(s):
Use 1/2 tsp dried thyme leaves instead of fresh.
Use 1/2 tsp dried sage leaves instead of fresh.
Use Wishbone® Robusto Italian, Lite Italian or Classic Dijon Vinaigrette Dressing.

Notes:

Directions
In food processor or blender, process all dip ingredients until blended; cover and chill.

If desired, garnish with additional cracked black pepper; serve.

The Cracked Black Pepper and Herb Spread recipe above from Wishbone® is republished in Great American Brand Names  Recipe Cookbook (Lincolnwood: Publications International, Ltd, 1989), 6. 

Creamy Chili Dip
Makes 4 cups
2 (8-oz) pkgs cream cheese (or reduced calorie version), softened
3/4 cup V8® Vegetable Juice
1 (4-oz) can chopped chilies
1/2 cup Vlasic® or Early California® chopped pitted ripe olives
1/2 cup chopped sweet red pepper
2 tsp grated onion
1/4 tsp hot pepper sauce

For garnish:
Fresh cilantro

For serving:
Crudités
Chips

Notes:

Directions
In medium bowl with mixer at Medium speed, beat cream cheese until smooth and fluffy. Gradually add V8® until smooth and thoroughly blended.

Stir in chilies, olives, red pepper, onion and hot sauce. Cover and refrigerate for at least 4 hours before serving.

Garnish with cilantro and serve with fresh vegetables or chips for dipping.

The Creamy Chili Dip recipe above from Vlasic® or Early California® is republished in Great American Brand Names  Recipe Cookbook (Lincolnwood: Publications International, Ltd, 1989), 9. 

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