Best Cream Cheese Log Recipes

CREAM CHEESE LOG WITH SWEET-AND-SPICY CRANBERRY RELISH

Steps:

• For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
• For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
• Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.

CREAM CHEESE LOG

Steps:

• Soften cream cheese in microwave.
• Beat in garlic and pepper.
• Add finely chopped gherkins& mix well.
• Sprinkle chopped nuts onto plastic cling wrap.
• Place mixture onto nuts in a log shape and roll up with the aid of the cling wrap coating evenly.
• Chill thoroughly before serving on crackers, crisp toast triangles or slices of cucumber.
• Alternative flavourings, eg.
• chopped green pepper, finely chopped spring (green) onion, or herbs can be used in place of the gherkins.

CRABMEAT-CREAM CHEESE LOG

Steps:

• Stack cream cheese one on top of the other on a plate.
• Mix crabmeat with cocktail sauce, spread on 5 exposed sides of cream cheese.
• Serve with Ritz Crackers.

CREAM CHEESE LOG WITH SESAME AND SOY

Steps:

• Take brick of cream cheese and place on wax paper. Form it into a log about 6 inches long or so (using the wax paper so your hands don't get yucky.
• On a plate, put mix the seeds and pepper. Place the cream cheese on the plate and roll in the seeds/pepper. You may have to pick up the seeds/pepper and place on the roll to get it totally covered. (You may need more seed/pepper mixture depending on how long you make your roll).
• Place the roll on a pretty, small platter. Pour soy sauce over top. You'll need a small knife for serving and it tastes best on large wheat thins.

HERB-AND-NUT CREAM CHEESE LOG

Steps:

• Mix cream cheese, Parmesan and 1/4 cup nuts.
• Shape into 8-inch log. Roll in combined remaining nuts and parsley; press gently into log to secure.
• Serve with crackers.

CREAM CHEESE LOG WITH SWEET-AND-SPICY CRANBERRY RELISH

Steps:

• For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
• For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
• Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.

HERB AND NUT CREAM CHEESE LOG

Steps:

• Mix PHILADELPHIA Cream Cheese with Parmesan cheese and 1/4 cup of pecans
• Shape into an 8-inch log.
• Roll log into remaining nuts and parsley; press gently into log to secure.
• Serve with crackers