Smoky Cream Cheese (As a Dip or for Many Other Uses) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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This is such a versatile recipe. I created it as a dip to go with raw vegetables (such as celery and carrot sticks), but found that it worked very well as a substitute for sour cream on mashed potatoes. A friend who tried it said it would also be good as a dipper for some seafood items - just add some sweet chili sauce. Hope you try it and let me know how you used it. UPDATE: Thanks everyone for trying this for the Ready, Set, Cook contest. Based on comments, I have adjusted the amount of lemon called for in the ingredients. We love lemon and the original recipe called for 1 lemon, zest and juice. Decide for yourself, based on your taste.preferences. Ingredients:
4 ounces cream cheese, softened |
4 ounces sour cream |
6 -8 roasted garlic cloves, roughly chopped |
1/2 teaspoon dried thyme |
1 teaspoon smoked paprika |
1/2-1 lemon, zest and juice |
1/4-1/2 teaspoon salt (to taste) |
milk, if needed |
Directions:
1. Put all ingredients (except milk) in a food processor. Use a whole lemon if you love its flavour, otherwise a half should be plenty. Buzz for at least a minute.
2. If the end result is too thick for your liking/use, add milk – 1 tablespoon at a time – until you have the consistency you need.
3. Serve as a dip for raw vegetables (or for any other use you can imagine).
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