Categories: Appetizers
Ingredients
- 8 oz. cream cheese
- Mix-ins:
- Buffalo: 1 cup shredded cheddar, 1/2 cup crumbled blue cheese, 1/4 cup minced celery, 1/4 cup minced carrot and 1 tbsp hot sauce
- Nacho: 1 cup shredded sharp cheddar, 1 envelope taco seasoning, 2 tbsp minced fresh cilantro, 2 tbsp minced jalapeno
- Pesto: 1 cup shredded Parmesan, 1/4 cup prepared pesto and 2 minced garlic cloves
- Feta and Olive: 1 cup feta cheese, 1/2 cup Kalamata olives, 2 tsp Greek seasoning and 1 tsp lemon zest
- Chicken Noodle: 1 cup shredded Gouda, 1/4 cup each chopped carrots, celery and onion and the seasoning packet for 1 pkg. chicken-flavored ramen. Crumble ramen; toast in a skillet until golden brown.
- Pepperoni Pizza: 1 cup shredded mozzarella, 1 cup finely chopped pepperoni, 2 tbsp pizza sauce, 2 tsp Italian seasoning
- Blue Cheese: 1 cup shredded sharp cheddar and 1/2 cup crumbled blue cheese.
- 1 cup of toppings:
- Buffalo: 1 cup crushed pretzels
- Nacho: 1 cup crushed tortilla chips
- Pesto: 1 cup toasted pine nuts
- Feta and Olive: crushed pita chips
- Chicken Noodle: Toasted ramen
- Pepperoni Pizza: Combine 1/2 cup chopped fresh basil and 1/2 cup panko bread crumbs.
- Blue Cheese: In a small skillet, saute 1 1/2 tsp curry powder in 1 tbsp butter for 1 to 2 minutes. Stir in 1/2 cup finely chopped pecans; cook and stir 1 minute. Stir in 2 tbsp. minced fresh parsley
Directions
-
Beat cream cheese until smooth. Fold in mix-ins. Cover; refrigerate for at least 2 hours. Roll the cheese mixture into 2 logs, each about 5 inches long. Roll logs in toppings. Serve with crackers, crostini and veggies.