• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Lemony Dill Cream Cheese

December 19, 2012 | Condiments,

lemony dill cream cheeseI don’t buy many pre-seasoned, pre-marinated, pre-cooked, or any other sort of pre-foods. In fact, once my middle son asked me why we only had ingredients in our house and not any “food”. Imagine my distress at raising a kid so dependent on pre-packaged and fast foods that he couldn’t figure out how to make himself something to eat. Besides loving to cook – and really loving to eat real food prepared well – another reason I don’t buy pre-seasoned things is that you lose options that way.

Take the humble tub of cream cheese. Sure, you can buy it flavored with blueberries, or herbs, or vegetables – but then you are stuck with that flavor. But if you buy it plain, and flavor it yourself, you can make just as much as you need and leave the rest plain for another use.

Still not sold? Well how about I tell you that this creamy spread is made with only 3 ingredients and can be prepared in about 2 minutes? And how about I tell you that it’s equally good in tea sandwiches with cucumbers, on a bagel or toast, inside an omelet, or melted into a pasta dish with cooked shrimp? There, now you get it, right?

Lemony Dill Cream Cheese
 
Author:
Recipe type: Condiment
Serves: 4-8
Ingredients
  • 8 ounces soft cream cheese
  • 1 tablespoon minced dill
  • 1 lemon, zested and juiced
  • chopped green onions, to taste (optional)
Instructions
  1. Combine all ingredients in a small bowl and stir until smooth. Enjoy!

 

Comments

One Response | TrackBack URL | Comments Feed

  1. I work with a whole office full of folks that couldn’t make something from scratch if they had to. Really bothers me. Sounds like a great dip recipe Michele. Tis the season.

    Reply

Leave a Reply

Rate this recipe:  



About Michele



Restaurant Reviews

  • squeaky bean denver salmon with radishes 1
  • tamayo
  • perbacco-san-francisco
  • row 14 grilled avocado vegetarian entree
  • izakaya den
  • the kitchen upstairs boulder
  • north

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro citrus coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives