Too much cream cheese--super bowl apps.
I have to take some apps to a super bowl small party & was looking through my recipes. Then I remembered that I have way too much cream cheese in my freezer at home & would love to use it. I would like something a little out of the ordinary...I know I can just dump some hot pepper jelly on top of it or mix with crab & serve hot. Any other dips or maybe not even dips that are awesome? Nothing with mushrooms please.
Sub pesto for the hot pepper jelly and serve with pita chips. Brush both sides of pita bread with olive oil, toast (or grilling is even better), then cut into triangles. It is delicious.
Something I used to make eons ago was to spread room-temp cream cheese on deli sliced ham, put half a green onion on the short end, roll up tightly. Put in fridge to firm up. Then slice into thin spirals. Of course, you could do this with other deli meats as well.
I saw a Superbowl recipe in the paper a couple weeks ago where you mix 1 block of cream cheese with one can of chili without beans and nuke until hot. Serve with tortilla chips.I've never tried it myself.
I like making garden pizza -- you bake a pizza crust or crescent roll dough into a rectangle. When it's cool, mix 1 block of cream cheese with 1 envelope dry italian dressing mix and spread on the crust (I usually don't use all of it). Top with chopped broccoli, carrots, sliced cherry tomatoes, chopped red bell pepper and olives. Cut into squares and serve.
I'm sorry. I cannot process "too much" and "cream cheese" together. I love the stuff!
You can make a cheesecake for dessert (blueberry and pineapple topping to approximate Raven colors if you're a fan, or Strawberry/cherry for the 49ers).
You can incorporate it into meatloaf or meatballs.
If you're wicked ambitious you can make crab rangoons.
You can incorporate it into a veggie frittata.
You can invite me over.
My favorite app with cream cheese is stuffed jalapenos with shrimp and bacon.
Buy the thinest bacon you can find. Simmer, microwave, or saute until half way cooked. Cut jalapenos in half. Stuff with cream cheese and one raw shrimp. Wrap in bacon and secure with a tooth pick. I cook these on the grill but I don't see why you couldn't broil them. I always start with the open side down so that the bacon can get crispy on the closed side, without leaking all the c cheese out. Then flip and continue broiling/grilling on the other side until the bacon is crispy.
I make myself sick on those things, usually.
I have been a fan of a pizza dip and a taco dip that I make that are both simple and similar.
Two tbs of taco mix combined with 8 oz of cream cheese, softened and spread on an 8 by 8 baking pan
1 cup salsa on top of that layer
1/4 cup each chopped black olives, pickled jalapenos, diced onions next
About a cup or so of cheddar jack shredded cheese on top and bake at 350 for 20 minutes.
Garnish with fine diced tomatoes and sour cream and tortilla chips to dip.
8 oz cream cheese and 1 tsp Italianherb mix and Italian dressing mix combined spread on an 8 by 8 baking dish
1 cup pizza sauce on this layer
Any pizza toppings you like, pepperoni,peppers,onions...etc
I cup mozzarella
1 roll of refrigerated bread sticks cut in three per stick and all of them baked according to the directions.
Fried crab rangoons would be good
An olive cream cheese and mini bagels and salami would not suck
Cream cheese and olives minced and stuffed into celery boats
Good luck with the party. :-)
Any kind of cheese ball would work. I made cheese ball lollipops once too (took the recipe and made small balls, put them on a stick, rolled in nuts and served with crackers).
Consider making a savory cheesecake. Here are two versions of a Tex-Mex cheesecake:
Southwest Cheesecake I
16 oz. cream cheese , softened
8 oz, (2 cups) shredded sharp cheddar cheese
1 cup dairy sour cream
1 1/2 pkgs. taco seasoning
3 eggs at room temp.
4 oz. chopped green chillies
1 cup sour cream
2/3 cup salsa
Heat oven to 350 degrees F. In large mixer bowl, combine cheeses; beat until fluffy. Sir in one cup sour cream and taco seasoning. Beat in eggs, one at a time. Fold in chillies. Pour into 9 inch spring form pan.
Bake 35-40 minutes or until center is firm. Remove from oven and cool 10 minutes. Spoon 1 cup sour cream over the top of cake; bake 5 minutes longer. Cool completely on wire rack. Cover; refrigerate several hours or over night.
Remove from pan. Place on serving plate. Garnish with salsa and shredded cheese.
Southwest Cheesecake II
1 1/2 cups tortilla chips, finely crushed in a food processor or blender
3 tablespoons butter
2-8 ounce packages cream cheese
1/4 teaspoons salt
1-8 ounce package shredded cheddar cheese or Monterey Jack Cheese
1-4 ounce can chopped green chilies, well drained
1 cup sour cream
2 tablespoon taco seasoning
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced green bell pepper
1/2 cup finely diced tomatoes
1/2 cup finely chopped black olives
1/2 cup finely chopped green olives
1/2 cup finely chopped green onions
large bowl of tomato salsa
Preheat the oven to 325 degrees F. Combine the crushed chips and butter and press into the bottom of a 9 inch springform pan. Bake 15 minutes. Set aside to cool.
In the large mixer bowl, beat the cream cheese until fluffy. Beat in the salt and eggs, one at a time until smooth. Fold in
the shredded cheese and green chilies. Pour into the prepared crust and bake for 30 minutes. Combine the sour cream and taco seasoning and pour over the hot cheesecake. Cool to room temperature and then refrigerate
Just before serving, garnish decoratively with the diced and
chopped garnish veges. Or place each of the garnish items in separate small bowls and allow each person to garnish his/her own serving with a choice of "goodies". Top each serving with as much tomato salsa as desired.
re: Indy 67
I am so gonna make this. Can you use neufchatel? Which one do you like more? I will make the garnishes regardless. I am already committed to that blasted 9 layer dip so why not?
I declared I was not making the 9 layer dip this year and my gosh the moaning and crying. My husband went to Costo, bought a bag of avocados and a multipack of black oilves and pasted a post it to them stating that the only solution to the olives is to make the dip. FAREAK!
re: Sal Vanilla
I've never used neufchatel. I eat very low fat meals most of the time, so when I'm cooking for a special event/company, I tend to use whatever the receipe calls for including full fat ingredients.
The second recipe uses far less taco seasoning. Basically, your choice comes down to how pronounced you want the taco seasoning to be in the mix.
Although recipe one doesn't call for vegetable garnish, there's no reason why it can't be added or served in bowls alongside as in recipe two.
Here are some of my tweaks.
-- use a good-quality taco seasoning like Penzey's
-- if using the taco seasoning brands available from the
grocery store consider adding some additional smoked or
hot paprika and some additional ground chili. The chili you
add can be to your taste. For example, ground Ancho adds
nice chile richness without being too hot. I use ground
Dixon (from a visit to Santa Fe) and ground Ancho.
-- consider omitting the chip layer
-- follow the directions from recipe one for cooking the added
layer of sour cream a couple of minutes
re: Indy 67
I was also going to suggest a savory cheesecake. I like to make it plain, (no sugar), then swirl in a can of pureed chipotle in adobo sauce (I also strain it, putting the leftover pulp in a jar, fill with oil, and put in the fridge, awesome oil to drizzle over refried beans).
I use a mango/jalapeno compote for the top. Just cook diced jalapenos and mangoes, with some sugar. The hot and sweet goes nicely with the smokiness of the cheesecake.
You can do them in muffin or mini-muffin pans for individual servings.
Love adobo sauce which means I love your suggestion to put a pureed can of adobo in a basic cheesecake recipe.
One of my recipes for a smoked salmon cheesecake adds 1/2 cup (2 oz) grated Gruyere cheese. That would go nicely with adobo sauce and pureed chiles (I'd remove the seeds first).
How do you adjust the cooking time if you back individual cheesecakes in muffin or mini-muffin tins?
Well I was just about to mention it. If I was taking an app somewhere it would be my first choice. Here it is, for the uninitiated:
Bonnie's Buffalo Chicken Dip
4 boneless skinless chicken breast halves, about 2 pounds, poached and shredded with 2 forks (my crockpot is great for this but however you want to cook them is fine)
1 - 12 ounce bottle Frank's Hot Sauce
2 - 8 ounce packages cream cheese
1 - 16 ounce bottle of Ranch Dressing
1/2 cup celery chopped
8 ounces shredded sharp cheddar or Monterey Jack cheese or combo thereof
Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken and entire bottle of Frank's sauce, spreading to form an even layer. In a saucepan over medium heat, combine the cream cheese and entire bottle of Ranch dressing, stirring til smooth and hot. Pour this mixture evenly over the chicken mixture. Sprinkle celery evenly over all. Bake uncovered for 20 minutes. Then, add the shredded cheese and bake for another 20 minutes uncovered or til bubbly...don't let the top get too browned or it will be hardened. Remove and let stand for 10 minutes and serve with celery stalks or sturdy corn chip dippers (or spoons, like my 20 year old son says..lol!) Men in particular seem to go wild over this dip.
I use Bleu Cheese Dressing myself for this, Ranch isn't all that popular around here.
1 block cream cheese
2 cups tomato sauce
(Italian Seasoning) - add a few tsp to sauce if bland, optional
1 bunch scallions chopped
1 small can sliced olives
8 oz. mozzarella cheese, shredded
1 lb. Italian sausage, cooked and crumbled
Spread cream cheese on bottom of 9x13 casserole dish.
Layer each subsequent ingredient in order.
Bake at 350 degrees for 30 minutes.
Serve with various dippers-tortilla chips, garlic Melba rounds, crostini, sliced baguette, garlic Parmesan Triscuits etc.
I like to put a block of cream cheese in a small casserole and throw in a package of chopped dry beef (the Buddig package works) and a glob of horseradish. When you get to the party put it in the oven to melt the cheese and stir it up. It is delicious served warm.
Egg, Olive and Onion Dip
I always do this without a recipe, so the proportions may be off. No matter! Just put in a goodly amount of each item and adjust proportions later.
3 eight ounces packages cream cheese, beaten with a mixer
5 cloves of garlic, finely minced (or put through a garlic press)
1/2 cup de-pitted, roughly chopped, drained, stuffed with pimento, in brine, green olives (from a jar). Add more olives later, if you wish.
1 cup finely minced white onion
6 hard boiled large eggs (roughly chopped egg whites and egg yolks), maybe half inch "cubes"
1/2 cup mayonnaise (or so--to adjust the consistency)
Optional whole or canned milk to reach the consistency you want
Like I said, the proportions may be off. First, let the cream cheese sit on a counter for a half hour. Then beat it with a mixer. Then add the rest of the ingredients, except the hardboiled egg. After you put the dip together, you may wish to add in more (brined) green olives. I have been conservative with the green olives because making the dip too salty is a danger. It is better to add too few olives and add more as you gradually taste and get the salt level where you want it.
Put the chopped hard boiled eggs in last. You want the pieces of egg to stay fairly chunky and this is difficult because the eggs break down in the dip easily. So, after you add the hard boiled eggs, mix the eggs in gently. Refrigerate.
When this dip is refrigerated, the dip gets too hard to be a dip for potato chips (although it spreads nicely on crackers in this condition), so put it out to warm up before serving with potato chips. Or, I suppose a few seconds in the microwave would take the chill off. The texture of the dip should be fluffy when you serve it. The fluffiness is strongly influenced by how much mayo you use.
Cheesy beer dip. It is to die for. If you have time to make the home made pretzels even better, otherwise if you can get your hands on some big fat pretzel bites. If not, dip anything, including just a spoon into this dip. Double the recipe for a big group, my SO and I ate a whole batch on a hangover day. Up the jalepeno for a bit more kick.
Bacon Cheese Dip
2 8oz pkg. cream cheese, softened
2 cups cheddar, grated & softened
1 tblsp hot sauce
2 tsp Worcestershire sauce
1 cup Mayo or M.Whip
1 cup Ritz crackers, crushed
10 slices bacon, cooked & crumbled
In a bowl, mix cream cheese, cheddar cheese, hot sauce, Worce. sauce & salad dressing together. Spread mixture into a 9 inch pie plate or small baking dish. Top with Ritz crackers and crumbled bacon. Bake @ 350* for about 15 minutes. Serve with crackers.
This is a great "take-to" recipe as it travels well. Just make in advance and heat it once you get to your party. I use more bacon and actually mix some of it in with the cheese mixture...saving most of it for the topping. Delicious!!!
Wow--lots of good suggestions--thank you all. And yes I do know that "too much cream cheese" is an oxymoron but I bought a bunch on sale & it won't keep forever.
I also ran across a reuben dip that mixes chopped corned beef & swiss cheese with the cream cheese. I don't want to make anything that is too much like a meal as they are grilling a beef tenderloin & I don't want to complete with dinner.
Thanks,....& keep them coming. decisions, decisions.
The sauerkraut is integral, add texture and holds it together. No cream cheese in mine though, doesn't need it as far as I'm concerned.
Instead of pre-made dressing, my recipe calls for 1 cup mayo, 1/4 cup ketchup, 3 Tbsp sweet relish and 1 Tbsp deli mustard. I have never made it without everyone present asking for the recipe.
Either way - or, you know, just a big old spoon. :-) I'm just such a fan of rubens. I don't know why corned beef and sauerkraut go so well,,,even as I type that, I realize they're both brined. Funny that never occurred to me. And I guess the cheese and dressing is the foil to the brining...
I want one now very badly and it's snowing and I've got nothing but eggs and fruit and vegetables and other healthy stuff in my fridge. Bah!
Love Ina's smoked salmon spread.
SALMON, DILL AND CREAM CHEESE SPREAD Barefoot Contessa
8 ounces cream cheese
1 teaspoon prepared white horseradish
4 ounces smoked salmon
1 tablespoon chopped fresh dill
Thinly sliced baguette rounds
1 tablespoon fresh lemon juice
½ cup sour cream
½ teaspoon kosher salt
¼ teaspoon black pepper
Cream the cheese in an electric mixer fitted with the paddle attachment until just smooth.
Add the sour cream, lemon juice, dill, horseradish, salt, pepper, and mix.
Add the smoked salmon and mix well.
Chill and serve with baguette rounds or crackers or crudités.
If you can find it, I prefer Norwegian Salmon, as it is drier and less salty then other smoked salmon.