Now That You Can Make EASY Cream Cheese . . . What the Heqq (heck) Do You Do With It?

PICTURES COMING IN A COUPLE OF HOURS ;-)

I have been using cream cheese for many more things that you would never dream of! I will be sharing as many of my ideas as I can think of today and in the next few days.

I started using the low-fat cream cheese from the store years ago, to save calories, have better flavor, add calcium to my diet, and I found that the dips/dressings keep better than made with mayonnaise.

You will also notice in my cooking, I use considerably less salt than is often called for in recipes. I do have a problem with too much salt, BUT, I have noticed that while cutting way down in my salt intake, I have discovered what most food actually tastes like. The biggest problem that I have run into with this new healthier way of eating, is that when I eat out, all I can taste is the salt, not the food . . . makes a person wonder just what they are doing to us! My philosophy is: you can always add salt, can't take it out.

I do add lemon or lime juice to perk up flavor. A little trick I learned from the native Mexicans in the area years ago. Fajitas, etc. will never be the same!!

Ranch Dressing and Dip (using pkg mix from store)

8 oz. or 1 cup Cream Cheese (room temperature)

1 cup buttermilk

1 pkg hidden Valley mix

Mix in blender or food processor. This should be pretty thick for dipping. Just add more buttermilk to make it easier to pour for salad. It will thicken in fridge.

Ranch Dressing and Dip (from pantry items)

8 oz. cream cheese (room temperature)

1 cup buttermilk

1 T parsley

2 T. chives

1/2 t. garlic powder

1/2 t. onion powder

1 t. seasoned salt ( Lawry's is my favorite)

Mix in blender or food processor. This should be pretty thick for dipping. Just add more buttermilk to make it easier to pour for salad. It will thicken in fridge.

Stuffed Green Olive Dip or Spread

8 oz. cream cheese

1 cup liquid ( this varies, I use some buttermilk and

sometimes a little juice from the olives

to give it salty, bitter taste of the olives)

Blend up in blender or food processor. I make this thick for a spread (really yummy on crackers or bagels!

Next will be:

Toasted Onion Dip

Green Onion Dip

Green Goddess Dressing

Italian Cheese Spread (favorite when we went up to the Cove Fort Days)

Herb Cheese Spread

More if I remember them, I seem to remember more that I have done once I get to messing around in the kitchen!