Cream Cheese With Beef Spread Recipes

CREAM CHEESE AND SMOKED BEEF

Steps:

• In a medium-size mixing bowl, combine cream cheese, salad dressing, garlic powder, lemon juice and smoked beef. Mix well. Cover and refrigerate for at least one hour to let all of the flavors mix.

ROAST BEEF CREAM CHEESE SPREAD

Steps:

• Combine cream cheese, roast beef, olives, dill, horseradish sauce, and Worcestershire sauce.
• Finely chop green onions and add to cream cheese mixture.
• Press into serving dish and top with plastic wrap, pressing the plastic wrap firmly on top of the cream cheese.
• Cover and refrigerate at least 8 hours or overnight.
• Serve with crackers.

CREAM CHEESE WITH BEEF SPREAD

Steps:

• First and MOST important take the beef and separate and place in warm water to remove most of the salt that was used to dry the beef. Then drain on paper towels until DRY!!! Peel and chop onions fine. Place beef in chopper after removing onions and chop fine and reserve 4 Tbsp. for topping.
• In a bowl add softened cream cheese, mayonnaise, and mustards with chopped beef, onions, salt and pepper. Mix this well until there are no lumps of cheese left whole. Place in a serving dish you wish to use and sprinkle remaining beef on top. Add ins include: chopped nuts, minced garlic, 1/4 cup fine shredded sharp cheddar cheese.
• Let set in refrigerator 4 hours while flavors mingle. Serve on crackers or bagel chips. It is great even spread on Hot toasted wheat bread or bagels for a brunch treat!!!

DRIED BEEF CREAM CHEESE SPREAD

Steps:

• Mix all but pecans, and spread in an 8" pie plate.
• Sprinkle pecans on top.
• Bake 20 minutes at 350 degrees.
• Serve hot with crackers.
• This can be made ahead and refrigerated until baked.

HOMEMADE MASCARPONE CHEESE

Steps:

• Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
• Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
• Whisk well and let cool for 30 minutes.
• Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
• Chill in a refrigerator for 8 hours, or overnight.
• Remove plastic wrap and store in a sealed container or use immediately.

DRIED BEEF CHEESE SPREAD

Steps:

• In a small bowl, beat the cream cheese, lemon juice and garlic powder until smooth. Beat in beef and onions. Serve with crackers.

ROAST BEEF SANDWICH SPREAD

Steps:

• In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.

CURRIED CREAM CHEESE SPREAD (SNAFFLES MOUSSE)

Steps:

• Blend all ingredients in a blender until smooth. Pour through a fine sieve into a 1-quart glass measure, then pour into ramekins.
• Chill, covered, until set, about 8 hours. Serve mousse in ramekins.