Spread the word: Cream cheese a go-to staple for creative appetizers

McClatchy Newspapers (MCT) - An eight-ounce block of cream cheese is pure heaven for a cook.

It adds substance to desserts and creamy flavor to entrees, but best of all, it's the base for thousands of appetizers.

You don't even have to be a cook to create a high-five-ing hors d'oeuvre from a block of cream cheese.

Some creative cooks can serve cream-cheese dishes to rival those of a four-star restaurant. But there are many more people who choose to throw some chips and pretzels and cream cheese dip into a picnic basket and call it dinner.

Kathy Belcher, program director for the Southeast Dairy Association, said cream cheese is versatile because it can be flavored by an almost endless list of ingredients _ sweet and savory _ and used for everything from appetizers to desserts. Pineapple, dried cherries or blackberry jam stirred into softened cream cheese makes a tasty sweet spread for bagels or nut breads. Chives, scallions or roasted red peppers can be added for a savory spread for crackers or tortilla pinwheels.

"To trim calories, reduced-fat cream cheese can be substituted in most recipes," Belcher said. "I don't recommend fat-free cream cheese for baked or heated recipes."

The majority of cooks who buy the weekly staple will choose Philadelphia brand, which has been around since the 1800s. Cream cheese was first made in 1872 in New York by dairyman William Lawrence, who accidentally developed a method of producing cream cheese while trying to reproduce a French cheese called Neufchatel.

Cream cheese is available today in many versions, including whipped, flavored, low-fat and fat-free.

Recipes usually call for softening cream cheese before using, and that creates a problem for the cook who's always in a hurry. Here's a quick tip that works: Submerge the foil-wrapped package in a bowl of warm water, and it should be ready to use in about 10 minutes.

The quintessential block of cream cheese rarely fails to rescue the cook who needs simple appetizers or fancy hors d'oeuvres.

Here are some ideas for picnic appetizers. On an attractive platter or several small plates, place 3-ounce or 8-ounce blocks of cream cheese. Then top each block with one of the following and serve with hearty or buttery crackers, vegetable sticks, crusty bread slices, or bagel chips.

Savory spreads: Soy sauce and toasted sesame seeds; salsa; pepper jelly; mint jelly; chopped chives; chopped green olives; chopped ripe olives; chutney; chili sauce; cocktail sauce topped with crab meat or tiny shrimp; sesame oil topped with smoked oysters; prepared pesto; finely chopped marinated artichoke hearts, drained; roasted red peppers; sun-dried tomatoes in oil; tapenade, or strong blue cheese crumbles.

For an easy dessert, top cream cheese blocks with crushed pineapple; apricot preserves (or other preserves of choice); whole-berry cranberry sauce; honey and toasted pecans; chunky peanut butter blended with honey, or fig jam.

Sweet spreads can be served with fruit slices, graham cracker squares or sticks, vanilla wafers or pretzels.

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HOT PIZZA DIP

6 ounces light cream cheese

˝ cup light sour cream

1 teaspoon oregano

˝ cup pizza sauce

1 cup shredded low-moisture, part-skim Mozzarella cheese

Ľ cup diced red peppers

Ľ cup sliced green onions

˝ cup grated Parmesan cheese

Whole wheat bread sticks or crackers

Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread cream cheese mixture evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, Mozzarella cheese, peppers and onions. Sprinkle with Parmesan cheese.

Bake at 350 degrees for 10 minutes, or until cheese is melted. Serve with whole-wheat bread sticks or crackers. Makes 10 servings.

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BAKED CREAM CHEESE APPETIZER

1 package (4 ounces) refrigerated crescent dinner rolls

1 package (8 ounces) cream cheese

˝ teaspoon dill weed

1 egg white, lightly beaten

Preheat oven to 350 degrees. Unroll dough on lightly greased baking sheet; press seams together to form 12-inch by 4-inch rectangle.

Sprinkle cream cheese with dill; lightly press dill into cream cheese. Place cream cheese, dill side up, in center of dough. Bring dough up over cream cheese to completely enclose cream cheese; press edges together to seal. Brush with egg white.

Bake 15 to 18 minutes or until lightly browned. Serve with cut-up fresh fruit. Makes 12 servings.

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MOCK GOAT CHEESE

1 (8-ounce) package cream cheese, softened

2 (4-ounce) packages crumbled feta cheese

2 teaspoons minced fresh parsley

1 tablespoon coarsely ground pepper

Garnishes: fresh parsley, basil, and thyme sprigs

Beat first 3 ingredients at medium speed with an electric mixer until smooth. Shape into a 10-inch by 2-inch log; coat with pepper. Wrap in plastic wrap; freeze 15 minutes. Serve with crackers or garlic toast. Garnish, if desired.

Note: A food processor may be used instead of a mixer.

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ROASTED RED PEPPER SPREAD

2 packages (8 ounces each) cream cheese, softened

1 cup ricotta cheese

3 eggs

˝ cup grated Parmesan cheese

˝ cup prepared pesto

˝ cup roasted red peppers, drained, pureed

Preheat oven to 325 degrees. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients; mix well. Pour into 9-inch pie plate. Bake 50 minutes. Cool completely. Refrigerate 4 hours or overnight. Let stand at room temperature 15 minutes. before serving to soften slightly.

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GREEK-STYLE SPREAD

1 package (8 ounces) cream cheese, softened

˝ cup chopped tomato

Ľ cup chopped pitted ripe olives

Ľ cup finely chopped cucumber

1 teaspoon olive oil

˝ teaspoon dried oregano leaves, crushed

Spread cream cheese onto serving plate. Mix remaining ingredients; spoon over cream cheese. Serve with assorted crackers or toasted pita bread wedges.

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EASY-BAKE CHEESE AND PESTO

2 packages (8 ounces each) cream cheese, softened

1 cup ricotta cheese

3 eggs

˝ cup grated Parmesan cheese

˝ cup prepared pesto

˝ cup roasted red peppers, drained, pureed

Preheat oven to 325 degrees. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients; mix well. Pour into 9-inch pie plate.

Bake 50 minutes or until center is almost set. Cool completely. Cover. Refrigerate 4 hours or overnight. Let stand at room temperature 15 minutes before serving to soften slightly. Serve with assorted crackers.

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OLIVE AND CHEESE SPREAD

1 package (8 ounces) cream cheese, softened

1 jar (5 ounces) olive and pimento spread

1 jar (5 ounces) Old English sharp pasteurized process cheese spread

2 tablespoons green onion slices

Mix cream cheese and spreads until well blended. Stir in onions; cover. Refrigerate several hours or until chilled. Serve with the crackers. Makes 16 servings.

Sources: Kraft Foods, Southern Living

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© 2008, Lexington Herald-Leader (Lexington, Ky.).