Cream Cheese Dip Trio
Prairie Farms Cream Cheese is the star in these dips that are perfect for bringing to any gathering.
Servings 12
Ingredients:
Whipped Honey & Pomegranate Cream Cheese Dip
- 8 oz Prairie Farms Cream Cheese room temperature
- 4 oz Goat Cheese room temperature
- ¼ cup Honey plus more for drizzling
- ¼ cup Pomegranate Seeds
- 2 tsp Fresh Thyme Sprigs plus more for topping
- Crackers, Crisps, or Toasted Bread for serving
Salted Pistachios & Hot Honey Cream Cheese Dip
- 8 oz Prairie Farms Cream Cheese room temperature
- 2 tbsp Chopped Salted Pistachios
- 1 tsp Sea Salt
- 1 tsp Freshly Ground Black Pepper
- ¼ cup Hot Honey
- Crackers, Crisps, or Toasted Bread
Red Pepper Jelly Cream Cheese Dip
- 8 oz Prairie Farms Cream Cheese room temperature
- ¼ cup Red Pepper Jelly
- Crackers, Crisps, or Toasted Bread
Directions:
Whipped Honey & Pomegranate Cream Cheese Dip
- In a medium bowl, add the cream cheese, honey, and goat cheese. Using a hand mixer or stand mixer, whip together all the ingredients until smooth and fluffy.
- Once whipped together, scrape the mixture into a small serving bowl, smoothing the top. Place in the fridge to chill.
- Once chilled and ready to serve, cover the top of the dip with an even layer of pomegranate seeds. Garnish with fresh thyme sprigs and a drizzle of honey. Serve and enjoy!
Salted Pistachios & Hot Honey Cream Cheese Dip
- Add the cream cheese, salt, and black pepper. Mix with a hand mixer until smooth and fluffy. Add to a small serving bowl. Top with chopped pistachios, salt, and pepper. Drizzle hot honey over top. Serve at room temperature and enjoy!
Red Pepper Jelly Cream Cheese Dip
- Preheat oven to 350ºF. Place softened cream cheese in a small oven-proof serving bowl. Place bowl in the oven and bake for about 10 minutes, until heated through.
- Remove from oven and top with red pepper jelly. Return to oven and bake for about 3 minutes, just to warm up. Serve hot with crackers and enjoy!
