Cousin Bobby's Spicy Cream Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 3 pounds fat-free cream cheese
- 3 bunches of fresh scallions (maybe 6 cups chopped)
- 6 bunches of fresh chives (maybe 4 cups, chopped)
- 6-10 hot peppers (I prefer cherry or Jalapeno peppers, else substitute hot pepper of your choice)
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Directions: |
Directions:- Place the cream cheese into a bowl, sized large enough for storage. Bowl should have a cover for storing the recipe afterward.
- Wash and dry scallions, chives, and hot peppers
- Trim and seed the hot peppers, discarding the white veins and seeds.
- Chop the hot peppers and add then to the bowl with the cream cheese.
- Remove any outer leaves from scallions and chives which appear wilted, blemished, or discolored.
- Slice off tops of scallions and chives.
- Chop scallions and chives. (Be certain to discard the root end of the scallions from the point where the leaves start to turn light green as this will have the strongest "onion flavor" and may be too strong for some.)
- If desired, you can braise the scallions and chives in order to reduce the water content at this time.
- Add the scallions and chives to the bowl with cream cheese and hot peppers.
- Mix all ingredients together.
- Serve with good, fresh bagels, which may be difficult to find. (I'm not talking about the "bread donuts" we tend to have in New England!) |
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Number Of
Servings:Many |
Preparation
Time: |
Preparation
Time:10-25 minutes |
Personal
Notes: |
Personal
Notes: I developed this recipe as I find fat-free cream cheese tends to be bland, but the addition of vegetables adds sufficiently bold flavor to make the dish tasty. At times I have also used a blend of cream cheeses (2 parts fat-free, 1 part low-fat) as the presence of fat makes this, and any dish, more satisfying. But, typically, I find I don't miss the addition of fat.
A food processor can be used for the chopping, though I find it easier to get the right size by hand chopping. My experience with food processors, or other food mills, is they tend to liquify items of this size and quantity, which is undesirable. Above all else, when chopping the vegetables remember that size does not matter. It's a personal preference.
Standard caution should be used when handling hot peppers. Though the seeds and veins contain most of the hot oils, even that which is in the flesh itself is capable of producing burns and irritations.
One final note. It is helpful that the vegetables be as dry as possible, which can be a challenge with the scallions and chives, as the shape of their leaves tend to trap water after rinsing. If you wish, you could braise them for a short while to dry them out, though this will result in softer veggies, which I don't prefer.
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