Cream Cheese And Spreads Recipe

Soften the cream cheese at room temperature for 20–30 minutes so it mixes smoothly.

Place the softened cream cheese in a medium bowl. Add heavy cream and kosher salt.

Whip with a hand mixer or beat vigorously with a spatula until light and spreadable, 1–2 minutes. Adjust consistency with up to 1 tablespoon additional cream if needed.

Season with pepper to taste and transfer to a serving ramekin. Chill briefly if desired before serving.

Soften the cream cheese at room temperature for 20–30 minutes.

Trim and finely mince scallions (include both white and green parts).

In a bowl, combine the cream cheese, chopped scallions, lemon zest, lemon juice, kosher salt and black pepper.

Fold and beat gently with a spatula until the scallions are evenly distributed and mixture is smooth, about 1 minute. Taste and adjust salt or lemon if needed.

Refrigerate for 10–15 minutes to let flavors meld, then serve.

Soften the cream cheese at room temperature for 20–30 minutes.

Prepare vegetables: finely dice red bell pepper and seeded cucumber, grate carrot, and finely chop dill and chives.

Combine cream cheese with the prepared vegetables and herbs in a bowl. Add kosher salt and black pepper.

Stir until evenly combined and the mixture has a slightly chunky texture. Taste and adjust seasoning.

Chill for 10 minutes before serving to let textures firm slightly.

Make sure vegan cream cheese is at room temperature (10–20 minutes) so it's easy to stir.

In a small bowl, combine vegan cream cheese, lemon juice, olive oil, garlic powder, black pepper and chopped chives.

Whisk or beat until smooth and cohesive. Adjust lemon or salt to taste (most vegan cheeses are salted).

Serve immediately or refrigerate up to 2 days.

Ensure butter is very soft (leave at room temperature 30–60 minutes or gently soften in short 5–8 second bursts in microwave).

Place softened butter in a small bowl, drizzle with olive oil and sprinkle sea salt.

Whip with a fork or small whisk until smooth and spreadable. Transfer to serving dish.

Soften the cream cheese at room temperature for 20–30 minutes.

Chop smoked salmon into small pieces. Finely mince the shallot and chop the capers and dill.

In a bowl, combine softened cream cheese, chopped smoked salmon, capers, minced shallot, chopped dill and lemon juice.

Fold gently until evenly combined but leaving small bits of salmon visible for texture. Season with black pepper and taste for salt (capers and salmon add saltiness).

Cover and refrigerate at least 15 minutes to let flavors meld. Serve chilled.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork to a slightly chunky consistency.

Add lime juice, olive oil, red pepper flakes, kosher salt and black pepper.

Mix thoroughly and taste. Adjust lime or salt as needed.

Use immediately to avoid browning. If storing short-term, press plastic wrap directly onto the surface and refrigerate up to 8 hours.