![\"What](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/07\/What-to-Eat-With-Cream-Cheese.jpg\")
Dips With Cream Cheese<\/h2>\n\n\n\n<\/a>Artichoke Dip<\/h3>\n\n\n\n![\"Artichoke](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/07\/Artichoke-Dip.jpg\")
Artichoke Dip<\/figcaption><\/figure><\/div>\n\n\nPreparation Time:<\/strong> 25 minutes<\/p>\n\n\n\nIngredients:<\/strong> Artichoke hearts (8 oz), \u00bd cup mayonnaise, 8 oz cream cheese, \u00bd cup sour cream,1-2 cloves of garlic, 1 cup parmesan cheese<\/p>\n\n\n\nTip:<\/strong> Can be made ahead of time and stored in the freezer uncooked<\/p>\n\n\n\nThe party doesn\u2019t start until artichoke dip shows up. This ultimate party dip comes together in less than thirty minutes!<\/p>\n\n\n\n
Start by preheating your oven to 350\u00b0F (175\u00b0C). Combine the mayo, chopped dill, parmesan cheese, garlic, sour cream, and cream cheese in a bowl. Stir chopped artichoke hearts into the mixture. You can also use artichoke bottoms that have a similar taste for more texture.<\/p>\n\n\n\n
Transfer your dip to an oven-safe dish and bake for 20 minutes. Sprinkle parmesan cheese and dill weed on top while it\u2019s hot. Serve it warm with a side of chips, bread, or roasted veggies.<\/p>\n\n\n\n
Using frozen or canned artichoke hearts<\/a> is a good idea since you won\u2019t have to trim the stems yourself.<\/p>\n\n\n\nYou can make artichoke dip ahead of time and store it in the freezer for up to 3 months. When you want to serve, pop it in the oven for 40 minutes or until it\u2019s warm and bubbly.<\/p>\n\n\n\n
<\/a>Onion Dip<\/h3>\n\n\n\n![\"Onion](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/07\/Onion-Dip.jpg\")
Onion Dip<\/figcaption><\/figure><\/div>\n\n\nPreparation Time:<\/strong> 30 minutes<\/p>\n\n\n\nIngredients<\/strong>: 3 medium-sized onions, 4 oz of cream cheese (room temperature), 1 tsp onion powder, \u00bd tsp cayenne pepper, \u00bc cup mayonnaise, \u00bd cup sour cream, 3 tbsp butter, salt and pepper to taste<\/p>\n\n\n\nTip:<\/strong> Bring the cream cheese to room temperature for a smoother dip<\/p>\n\n\n\nOnion dip with chips is a delicious treat you can prepare with the ingredients you have lying around.<\/p>\n\n\n\n
Start by melting some butter over medium heat. Add onion powder, cayenne pepper, salt, and pepper to the pan and stir in the chopped onions, the real stars of the show! Let this concoction simmer over low heat for 20 to 25 minutes, stirring occasionally. <\/p>\n\n\n\n
Once the onions turn into a nice golden brown, they\u2019ll taste sweet like caramel, and you can remove them from the stove. Let them cool down as you prepare the base of the dip.<\/p>\n\n\n\n
Combine sour cream, mayo, and room temperature cream cheese in a bowl. Microwave your cream cheese for 10 seconds if you forgot to take it out of the refrigerator. Stir in the caramelized onions and mix well. Put the bowl in the fridge for 2 hours to marry the flavors.<\/p>\n\n\n\n
<\/a>Soups With Cream Cheese<\/h2>\n\n\n\n<\/a>Creamy Tomato Soup<\/h3>\n\n\n\n![\"Creamy](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/07\/Creamy-Tomato-Soup.jpg\")
Creamy Tomato Soup<\/figcaption><\/figure><\/div>\n\n\nPreparation Time:<\/strong> 1 hour and 30 minutes<\/p>\n\n\n\nIngredients:<\/strong> 1 can of diced tomatoes (28 oz), 1 red bell pepper, 4 oz cream cheese, 4 cups of beef broth, 1 tbsp flour, \u00bd tsp sugar, 1 stalk of celery, salt, and pepper to taste<\/p>\n\n\n\nTip:<\/strong> Add dried rosemary and thyme to enhance the flavor<\/p>\n\n\n\nWhat is better than tomato soup? Creamy tomato soup! This silky and smooth soup is a perfect way to combine tomatoes with cream cheese.<\/p>\n\n\n\n
To get the best flavor, we suggest baking your tomatoes. Butter an oven-safe baking dish and place the chopped tomatoes, celery, red pepper, and garlic. <\/p>\n\n\n\n
Sprinkle some salt and pepper and drizzle with olive oil. Cover with aluminum foil and bake at 325\u00b0F (165\u00b0C) for 20 minutes.<\/p>\n\n\n\n
In a large pot, start making a roux with flour and a little bit of butter. Slowly add beef stock and seasonings like rosemary and thyme. When it comes to a boil, add your baked goods into the pot and let it simmer for 25 to 30 minutes.<\/p>\n\n\n\n
Finally, blend cream cheese in a food processor until smooth and slowly add it to the soup, stirring constantly. You can add it without blending, but the soup won\u2019t have the same silky texture. Garnish with some parsley or some grated parmesan, et voila!<\/p>\n\n\n\n
You can also opt for vegetable broth and make your soup vegetarian-friendly.<\/p>\n\n\n\n
<\/a>Cream Cheese Chicken Soup<\/h3>\n\n\n\n![\"Cream](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/07\/Cream-Cheese-Chicken-Soup.jpg\")
Cream Cheese Chicken Soup<\/figcaption><\/figure><\/div>\n\n\nPreparation Time:<\/strong> 35 minutes<\/p>\n\n\n\nIngredients:<\/strong> 1 small to medium onion, 1 carrot, 2 potatoes, 3 cups chicken broth, 2 chicken breasts, 8 oz cream cheese (room temperature), 1 tbsp butter, flour, and milk for roux<\/p>\n\n\n\nTip:<\/strong> Use pre-cooked chicken<\/p>\n\n\n\nYou can give the classic chicken soup a creamy make-over with this crowd favorite recipe.<\/p>\n\n\n\n
Start by sauteing onions in a large pot. When onions are tender, add bite-sized carrots<\/a> and potatoes to the pot along with your broth and some salt to taste. <\/p>\n\n\n\nBring it to a boil, close the lid and reduce to heat to allow the soup to simmer for 15 minutes. Shred your pre-cooked chicken and add it to the soup.<\/p>\n\n\n\n
In a separate pan, prepare a roux with some milk and flour and slowly feed it to the simmering broth. Add the cream cheese in chunks and stir well for 5 minutes until the consistency is creamy and smooth. Top it off with some parsley or with some crackers, and enjoy.<\/p>\n\n\n\n
<\/a>Dessert With Cream Cheese<\/h2>\n\n\n\n<\/a>Cheesecake<\/h3>\n\n\n\n![\"Cheesecake\"](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/07\/Cheesecake.jpg\")
Cheesecake<\/figcaption><\/figure><\/div>\n\n\nPreparation Time:<\/strong> 6-7 hours (chilling time including)<\/p>\n\n\n\nIngredients:<\/strong> 32 oz cream cheese (room temperature), 250 grams of sugar, 160 gr sour cream, 1 \u00bd tsp vanilla extract, 4 large eggs, 7 tbsp melted butter, 170 gr graham crackers<\/a><\/p>\n\n\n\nTip: <\/strong>Chilling your cheesecake overnight makes the consistency of the batter even better<\/p>\n\n\n\nNext time you want to serve dessert, give this easy and extremely delicious cheesecake recipe a chance.<\/p>\n\n\n\n
Preheat your oven to 325\u00b0F (160\u00b0C). To make the crust, smash the graham crackers into crumbs in a blender. Add melted butter, stirring the mix with a fork or a spatula. Butter an oven-safe dish and press your mixture firmly into the bottom and sides.<\/p>\n\n\n\n
For the cheesecake filling, combine cream cheese with sugar, vanilla extract, and a pinch of salt and blend with a mixer. Add sour cream and eggs, making sure to scrape the sides of your bowl so that everything is well incorporated. <\/p>\n\n\n\n
Your eggs should go in one by one as you continue mixing on low speed. Pour the batter over the graham cracker crust.<\/p>\n\n\n\n
Place your cheesecake at the center of the oven and cook for 75 minutes. When it\u2019s done, the edges will look slightly golden, but the center will still look jiggly.<\/p>\n\n\n\n
Remove the dish from the oven and wait until it cools down. If you can touch it without burning your fingers, you can pop it in the fridge to chill. Let it rest for a minimum of 4-5 hours or overnight.<\/p>\n\n\n\n
<\/a>Conclusion<\/h2>\n\n\n\nCream cheese is a kitchen staple that could be used for various recipes. You can make freezer-ready party dips, creamy soups, and rich desserts with it.<\/p>\n\n\n\n
Preparation Time:<\/strong> 25 minutes<\/p>\n\n\n\n Ingredients:<\/strong> Artichoke hearts (8 oz), \u00bd cup mayonnaise, 8 oz cream cheese, \u00bd cup sour cream,1-2 cloves of garlic, 1 cup parmesan cheese<\/p>\n\n\n\n Tip:<\/strong> Can be made ahead of time and stored in the freezer uncooked<\/p>\n\n\n\n The party doesn\u2019t start until artichoke dip shows up. This ultimate party dip comes together in less than thirty minutes!<\/p>\n\n\n\n Start by preheating your oven to 350\u00b0F (175\u00b0C). Combine the mayo, chopped dill, parmesan cheese, garlic, sour cream, and cream cheese in a bowl. Stir chopped artichoke hearts into the mixture. You can also use artichoke bottoms that have a similar taste for more texture.<\/p>\n\n\n\n Transfer your dip to an oven-safe dish and bake for 20 minutes. Sprinkle parmesan cheese and dill weed on top while it\u2019s hot. Serve it warm with a side of chips, bread, or roasted veggies.<\/p>\n\n\n\n Using frozen or canned artichoke hearts<\/a> is a good idea since you won\u2019t have to trim the stems yourself.<\/p>\n\n\n\n You can make artichoke dip ahead of time and store it in the freezer for up to 3 months. When you want to serve, pop it in the oven for 40 minutes or until it\u2019s warm and bubbly.<\/p>\n\n\n\n Preparation Time:<\/strong> 30 minutes<\/p>\n\n\n\n Ingredients<\/strong>: 3 medium-sized onions, 4 oz of cream cheese (room temperature), 1 tsp onion powder, \u00bd tsp cayenne pepper, \u00bc cup mayonnaise, \u00bd cup sour cream, 3 tbsp butter, salt and pepper to taste<\/p>\n\n\n\n Tip:<\/strong> Bring the cream cheese to room temperature for a smoother dip<\/p>\n\n\n\n Onion dip with chips is a delicious treat you can prepare with the ingredients you have lying around.<\/p>\n\n\n\n Start by melting some butter over medium heat. Add onion powder, cayenne pepper, salt, and pepper to the pan and stir in the chopped onions, the real stars of the show! Let this concoction simmer over low heat for 20 to 25 minutes, stirring occasionally. <\/p>\n\n\n\n Once the onions turn into a nice golden brown, they\u2019ll taste sweet like caramel, and you can remove them from the stove. Let them cool down as you prepare the base of the dip.<\/p>\n\n\n\n Combine sour cream, mayo, and room temperature cream cheese in a bowl. Microwave your cream cheese for 10 seconds if you forgot to take it out of the refrigerator. Stir in the caramelized onions and mix well. Put the bowl in the fridge for 2 hours to marry the flavors.<\/p>\n\n\n\n Preparation Time:<\/strong> 1 hour and 30 minutes<\/p>\n\n\n\n Ingredients:<\/strong> 1 can of diced tomatoes (28 oz), 1 red bell pepper, 4 oz cream cheese, 4 cups of beef broth, 1 tbsp flour, \u00bd tsp sugar, 1 stalk of celery, salt, and pepper to taste<\/p>\n\n\n\n Tip:<\/strong> Add dried rosemary and thyme to enhance the flavor<\/p>\n\n\n\n What is better than tomato soup? Creamy tomato soup! This silky and smooth soup is a perfect way to combine tomatoes with cream cheese.<\/p>\n\n\n\n To get the best flavor, we suggest baking your tomatoes. Butter an oven-safe baking dish and place the chopped tomatoes, celery, red pepper, and garlic. <\/p>\n\n\n\n Sprinkle some salt and pepper and drizzle with olive oil. Cover with aluminum foil and bake at 325\u00b0F (165\u00b0C) for 20 minutes.<\/p>\n\n\n\n In a large pot, start making a roux with flour and a little bit of butter. Slowly add beef stock and seasonings like rosemary and thyme. When it comes to a boil, add your baked goods into the pot and let it simmer for 25 to 30 minutes.<\/p>\n\n\n\n Finally, blend cream cheese in a food processor until smooth and slowly add it to the soup, stirring constantly. You can add it without blending, but the soup won\u2019t have the same silky texture. Garnish with some parsley or some grated parmesan, et voila!<\/p>\n\n\n\n You can also opt for vegetable broth and make your soup vegetarian-friendly.<\/p>\n\n\n\n Preparation Time:<\/strong> 35 minutes<\/p>\n\n\n\n Ingredients:<\/strong> 1 small to medium onion, 1 carrot, 2 potatoes, 3 cups chicken broth, 2 chicken breasts, 8 oz cream cheese (room temperature), 1 tbsp butter, flour, and milk for roux<\/p>\n\n\n\n Tip:<\/strong> Use pre-cooked chicken<\/p>\n\n\n\n You can give the classic chicken soup a creamy make-over with this crowd favorite recipe.<\/p>\n\n\n\n Start by sauteing onions in a large pot. When onions are tender, add bite-sized carrots<\/a> and potatoes to the pot along with your broth and some salt to taste. <\/p>\n\n\n\n Bring it to a boil, close the lid and reduce to heat to allow the soup to simmer for 15 minutes. Shred your pre-cooked chicken and add it to the soup.<\/p>\n\n\n\n In a separate pan, prepare a roux with some milk and flour and slowly feed it to the simmering broth. Add the cream cheese in chunks and stir well for 5 minutes until the consistency is creamy and smooth. Top it off with some parsley or with some crackers, and enjoy.<\/p>\n\n\n\n Preparation Time:<\/strong> 6-7 hours (chilling time including)<\/p>\n\n\n\n Ingredients:<\/strong> 32 oz cream cheese (room temperature), 250 grams of sugar, 160 gr sour cream, 1 \u00bd tsp vanilla extract, 4 large eggs, 7 tbsp melted butter, 170 gr graham crackers<\/a><\/p>\n\n\n\n Tip: <\/strong>Chilling your cheesecake overnight makes the consistency of the batter even better<\/p>\n\n\n\n Next time you want to serve dessert, give this easy and extremely delicious cheesecake recipe a chance.<\/p>\n\n\n\n Preheat your oven to 325\u00b0F (160\u00b0C). To make the crust, smash the graham crackers into crumbs in a blender. Add melted butter, stirring the mix with a fork or a spatula. Butter an oven-safe dish and press your mixture firmly into the bottom and sides.<\/p>\n\n\n\n For the cheesecake filling, combine cream cheese with sugar, vanilla extract, and a pinch of salt and blend with a mixer. Add sour cream and eggs, making sure to scrape the sides of your bowl so that everything is well incorporated. <\/p>\n\n\n\n Your eggs should go in one by one as you continue mixing on low speed. Pour the batter over the graham cracker crust.<\/p>\n\n\n\n Place your cheesecake at the center of the oven and cook for 75 minutes. When it\u2019s done, the edges will look slightly golden, but the center will still look jiggly.<\/p>\n\n\n\n Remove the dish from the oven and wait until it cools down. If you can touch it without burning your fingers, you can pop it in the fridge to chill. Let it rest for a minimum of 4-5 hours or overnight.<\/p>\n\n\n\n Cream cheese is a kitchen staple that could be used for various recipes. You can make freezer-ready party dips, creamy soups, and rich desserts with it.<\/p>\n\n\n\n<\/a>Onion Dip<\/h3>\n\n\n
<\/a>Soups With Cream Cheese<\/h2>\n\n\n\n
<\/a>Creamy Tomato Soup<\/h3>\n\n\n
<\/a>Cream Cheese Chicken Soup<\/h3>\n\n\n
<\/a>Dessert With Cream Cheese<\/h2>\n\n\n\n
<\/a>Cheesecake<\/h3>\n\n\n
<\/a>Conclusion<\/h2>\n\n\n\n