Cream cheese appetizers often use the food that acts like glue to make your dish the ideal antidote to sheer hunger before a meal is shared. After all, what would lox and bagels be without the pure white cheese spread?
That said, to be more creative with this particular ingredient, chef Kurt Cyr from Palm Springs’ top haunt The Saguaro shares two of his favorite concoctions of this nature and the way to make them, too.
Table of Contents
Cream Cheese Recipe
- 1 8 OZ package cream cheese
- ¼ Cup grated Parmesan cheese
- 1 tablespoon horseradish
- 1/3 Cup chopped green olives
- 2.5 oz (1 cup) chipped beef (Buddig dried beef) finely snipped
- Blend together cream cheese, Parmesan cheese and horseradish. Stir in chopped olives. Shape into 6″ x 1.5″ diameter rolls. Chill several hours or overnight. Before serving, roll in snipped dried beef. Serve with Ritz and Country Club crackers.
Meanwhile, chef Cyr’s other cream cheese appetizers are actually called ham balls. The recipe follows:
Cyr’s other cream cheese appetizers
- 2 4.5 oz cans of deviled ham
- 1 tablespoon prepared mustard
- 3 tablespoons chopped stuffed green olives
- Bottled hot pepper sauce (Frank’s Red Hot or Tasbasco)
- 1 3-oz package cream cheese
- 2 teaspoons milk
- 2 tablespoons chopped parsley
- Blend delived ham, olives, mustard and hot sauce. Form into ball. Chill. Combine cream cheese and milk. Frost the ham ball with cream chees mixture. Chill. Remove from refrigerator 15 minutes before serving and sprinkle with chopped parsley. Serve with Ritz and Country Club crackers.