Cream Cheese Dip recipes

This post contains dip recipes using cream cheese.

• Carrot Dip
• Cracked Black pepper and Herb Spread
• Creamy Chili Dip

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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.