Bagel schmear is cream cheese a supermarket discovery which converts bland food to gourmet food. Cream cheese’s dense, tangy taste is a contrast to meats and has a particular affinity for pungent foods to make super appetizers, entrees, and snacks.
19 super recipes in this title illustrate the extravagance of cream cheese from stuffed mushrooms to hot dips. Perfect for beginners or pros, the recipes are simple to prepare and sure to wow. Grab your apron and let’s explore these flavor-packed creations!
Each recipe blends rich cream cheese with bold ingredients for a symphony of tastes. Whether you’re hosting a party or craving a quick bite, these dishes deliver. With practical tips, you’ll master these recipes and elevate your cooking game with ease.
1. Garlic Herb Cream Cheese Stuffed Mushrooms
These Garlic Herb Cream Cheese Stuffed Mushrooms are a party favorite with rich mushrooms and decadent, herby filling. The thyme and parsley flavored garlic cream cheese filling is decadent, savory heaven. Sophisticated and elegant, they’re ideal party appetizer. Bake until golden brown and serve toasted, stringy heaven. Your guests will be scraping for seconds.
Mix softened cream cheese, garlic, and minced fresh herbs together for tasty filling. Stuff cleaned mushroom caps, brush with olive oil, and sprinkle. Bake 375° 15-20 minutes, or puffed and golden brown. Tasty bite-sized hors d’oeuvres for any party. Serve warm best for most full flavor.
- Use fresh herbs for most full flavor and aroma.
- Clean mushrooms with damp cloth to prevent sogginess.
- Bake in a prepared pan that will drizzle into, making clean-up simple.
2. Savory Chive and Cream Cheese Scones
Buttery Cream Cheese and Chive Scones are a sophisticated scone choice. Oniony chive and cream cheese zip. Serve as a snack or offer as a side dish to soup and relish. A recipe easily adapted to make, the scones offer a light crumb that will set a meal on a tangent. Serve warm as an indulgent treat.
Combine cold butter and flour to crumble and softened cream cheese and cream. Top with baked, chopped chives, knead gently, and cut into wedges. Bake 400°F 15-20 minutes or golden brown. Healthy and great scone. Serve as beginning of light meal with salad.
These are tasty and light with a soft texture. Refrigerate and store leftovers in an air-tight container. Reheat to regain their warmth. They are a fine make-ahead brunch or party option. In no time at all, your home will be smelling like a bakery.
Cheddar and Chive Scones
Equipment
- 1 Large Mixing Bowl
- 1 Fine-mesh Sieve For sifting dry ingredients
- 1 Pastry Blender Alternatively, use your fingertips
- 1 Baking Sheet
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 ¾ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon dried chives
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 5 tablespoons cold unsalted butter cut in small pieces
- 1 ¼ cups shredded aged Cheddar cheese divided
- ½ cup whole milk
- ¼ cup sour cream
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
- Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
- Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.
Notes
3. Stuffed Bacon and Cream Cheese Jalapeños
Bacon and Cream Cheese Stuffed Jalapeños are a fiery, creamy snack that balances heat with cool richness. The cream cheese tames the jalapeños’ spice, while crispy bacon adds smoky crunch. Perfect for game days, these poppers are a guaranteed hit. Bake until bubbly for a golden, irresistible finish. You’ll want to make extra.
Mix softened cream cheese with pepper, crumbled bacon, and salt and fill seeded, sliced jalapeños. Top with cheddar for crispy goo. Bake 375°F 15-20 minutes or until golden brown. Bite-sized hot appetizers are easy to make and pack lots of punch. Serve warm.
- Use gloves when handling jalapeños to avoid irritation.
- Pre-cooked bacon is a time-saver.
- Bake on wire rack to avoid peppers becoming soggy.
Easy Air Fryer Bacon and Cream Cheese Stuffed Jalapeno Poppers
Equipment
- 1 Air Fryer
- 1 Small Mixing Bowl
- 1 Sharp Knife For halving jalapenos
- 1 Small spoon For deseeding and stuffing
- 1 Cutting Board
Ingredients
Main
- 10 fresh jalapenos
- 6 oz cream cheese I used reduced-fat
- 1/4 cup shredded cheddar cheese
- 2 slices bacon cooked and crumbled
- cooking oil spray
Instructions
- Carefully wash and dry the fresh jalapenos. Wearing gloves, slice each jalapeno in half lengthwise and use a small spoon to remove the seeds and membranes, discarding them.
- In a small mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and the cooked, crumbled bacon until all ingredients are thoroughly incorporated.
- Generously spoon the prepared cream cheese mixture into each hollowed-out jalapeno half, ensuring they are adequately filled but not overstuffed.
- Preheat your air fryer to 375°F (190°C) for 3-5 minutes, allowing it to reach the optimal cooking temperature for even results.
- Lightly spray the stuffed jalapeno poppers with cooking oil spray to aid in browning and crisping.
- Arrange the poppers in a single layer within the air fryer basket, ensuring they do not touch or overlap. Cook in batches if necessary to avoid overcrowding.
- Air fry for 8-12 minutes, or until the jalapenos are tender-crisp, and the cheese filling is bubbly and exhibits a light golden-brown color.
- Carefully remove the cooked poppers from the air fryer and allow them to cool for a few minutes before serving to let the cheese set.
Notes
4. Smoked Salmon and Cream Cheese Pinwheels
Sophisticated no-cook appetizers, Smoked Salmon and Cream Cheese Pinwheels make great party food. Fluffy smoked salmon, creamy cream cheese, chopped fresh dill, and lemon burst sensation are a great combination. Rolled in warm tortillas, simple to serve and cut. Serve classy but with only minutes of prep time. Chill them up for a tasty beverage.
Top with cream cheese, salmon flakes, minced fresh dill, and lemon juice. Roll up tightly, cover, and refrigerate 30 minutes to set. Cut into pinwheels for showy presentation. Serve at party time or brunch. Your party guests will enjoy their sophisticated taste.
The pinwheels’ vibrant colors and flavors make them a standout. Use fresh dill for the best taste, and don’t skip the lemon it cuts the richness. Store in the fridge for up to a day. This no-fuss recipe is perfect for busy hosts. You’ll feel like a pro chef with minimal effort.
Cream Cheese and Smoked Salmon Pinwheels
Equipment
- 1 Rolling Pin
- 1 Sharp Knife Preferably a serrated knife for clean cuts
- 1 Cutting Board
- 1 Small Spatula or Butter Knife For spreading cream cheese
- 1 Plastic Wrap For chilling
Ingredients
Main
- 3 pieces fresh sandwich bread white or whole wheat
- 4 ounces cold smoked salmon or lox
- 3 tablespoons cream cheese approximately
Instructions
- Carefully remove the crusts from each slice of sandwich bread.
- Place each slice of bread between two pieces of plastic wrap or parchment paper and use a rolling pin to flatten them very thinly and evenly.
- Spread a thin, even layer of room temperature cream cheese over each flattened slice of bread, extending almost to the edges.
- Lay the cold smoked salmon slices evenly over the cream cheese, ensuring good coverage without excessive overlap.
- Starting from one short end, tightly roll each bread slice into a compact log.
- Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes, or up to several hours, to allow them to firm up.
- Once chilled, unwrap the logs and use a very sharp, slightly damp knife (a serrated knife works well) to slice them into ½-inch thick pinwheels.
- Arrange the pinwheels artfully on a serving platter.
Notes
5. Cream Cheese and Spinach Stuffed Chicken Breast
Cream Cheese and Spinach Stuffed Chicken Breast give weeknight evening dinner supper pizzazz. That luscious juicy chicken breast filling with creamy mozzarella and spinach inside is heavenly. It’s a nutty-easy-to-prepare wow-dinner. Bake golden for a dinner wow. Your kids will be asking for seconds.
Create pocket in both breasts of chicken and fill with desired filling made up of ingredients such as cream cheese, chopped spinach, and mozzarella. Season and bake 25-30 minutes at 375°F or until done. Result is cheesy, tender, and delicious. Serve over roasted vegetables for dinner.
- Use fresh spinach for maximum color and flavor.
- Press pocket shut with toothpicks so that filling won’t leak.
- Let the chicken stand for 5 minutes after chopping to preserve tenderness.
Spinach Stuffed Chicken Breast
Equipment
- 1 Meat Mallet or Tenderizer For pounding chicken breasts to even thickness.
- 1 Microwave-Safe Bowl For wilting spinach.
- 1 Shallow Baking Dish Appropriate size for 4 chicken breasts.
- 8 Toothpicks To secure bacon-wrapped chicken.
- 1 Cutting Board For preparing chicken and assembling.
Ingredients
Main
- 1 10 ounce package fresh spinach leaves
- ½ cup sour cream
- ½ cup shredded pepperjack cheese
- 4 cloves garlic minced
- 4 skinless boneless chicken breast halves – pounded to 1/2 inch thickness
- 1 pinch ground black pepper
- 8 slices bacon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
- Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
- Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven’s broiler to cook for an additional 5 to 10 minutes to brown the bacon. Melissa Ratliff
Notes
6. Everything Bagel Cream Cheese Dip
Everything Bagel Cream Cheese Dip elevates bagel flavor to new heights as a gourmet, toasted dip. Cream cheese, butter, and Everything Bagel Seasoning unite in a rich, over-the-top dip. Serve with vegetables or crackers as the party show-stopper appetizer. Bake until puffed for a party show-stopper. This dip will be devoured in seconds.
Combine softened cream cheese, butter, salt, garlic powder, and lemon juice. Spread in baking dish and bake in 350°F oven 15-20 minutes or golden brown. Irresistably toasty warm flavor. Serve hot out of oven for total satisfaction. Guests will be begging for seconds.
This dip is a quick, versatile option for any gathering. Make it ahead and reheat before serving to save time. Use high-quality seasoning for the best flavor. It’s a low-effort way to elevate your snack game. You’ll love how easy it is to impress.
Everything Bagel Dip
Equipment
- 1 Mini Food Processor
- 1 Rubber Spatula For scraping down the bowl
- 1 Set of Measuring Cups and Spoons
- 1 Serving Bowl
Ingredients
Main
- ⅔ cup sour cream
- 4 ounces cream cheese softened
- ⅓ cup mayonnaise
- 1 ½ tablespoons everything bagel seasoning or to taste
Instructions
- Combine sour cream, cream cheese, and mayonnaise in the bowl of a mini food processor. Blend for 15 to 20 seconds; scrape down the sides of the bowl and add in bagel seasoning. Blend another 10 seconds and taste, adding more seasoning if desired. The flavor will develop the longer it sits.
Notes
7. Savory Cream Cheese and Crab Spread
Delicious Crab and Cream Cheese Spread is a rich no-bake party appetizer that’s off-the-charts tasty. Strong chunk crab meat combines with decadent cheese, lemon juice, and Old Bay seasoning to make ocean-food-stuffed bliss. Delicious served as a dip for crackers, it’s party gold. Refrigerate to allow the flavors to come together. This spread is a cracker of sophistication.
Blend softened cream cheese, crab, lemon juice, Worcestershire sauce, and Old Bay. Chill 30 minutes for best flavor. Serve over chives for fresh pungent flavor. Serve at formal functions or as daily snack. Guests will be remembering pungent flavor.
- Use lump crab meat for best taste.
- Chill at least 30 minutes to mix flavors.
- Serve on hard crackers for spreading.
8. Roasted Red Pepper and Cream Cheese Stuffed Shells
Roasted Red Pepper and Cream Cheese Stuffed Shells make pasta night a taste explosion. Jumbo shells go too far with the rich filling, red peppers, and Parmesan. Bake golden and puffed to an over-the-top, show-stopping meal. Company or family dinner will be impressed. A keeper recipe.
Bake shells al dente, fill shells with egg mixture, cream cheese, roasted pepper, and Parmesan. Fill shells in single layer in baking dish, brush top with olive oil, and bake 375°F for 20-25 minutes. Rainbow-colored, cheesy finished dish. Green salad to serve to complete meal.
Sweet smokiness of the roasted pepper and creamy cheese are an excellent combination. For extra taste, roast your peppers or use jarred peppers. It reheats well for leftovers. It’s a crowd-pleasing, easy-to-make treat that can be made ahead. Its full, rich flavor will amaze you.
Stuffed Shells
Equipment
- 1 Large Pot For boiling pasta shells
- 1 Large Skillet or Dutch Oven For cooking sausage and simmering sauce
- 1 Large Mixing Bowl For preparing the shell filling
- 1 9×13 inch Baking Dish For assembling and baking the stuffed shells
- 1 Colander For draining pasta and spinach
Ingredients
Main
- 1 package about 16 Oz. Package Mild Italian Sausage (remove From Casings)
- 1 package 10 Oz. Package Frozen Spinach, Thawed And Drained Thoroughly
- 1 whole Roasted Red Pepper
- 1 whole Small Vidalia Onion
- 2 Tablespoons Chopped Garlic Divided
- ¼ cups Grated Parmesan Cheese
- ¾ cups Sour Cream
- 1 can 28 Oz. Can Crushed Tomatoes
- 1 can 15 Oz. Can Petite Diced Tomatoes
- 1 box 1 Pound Box Large Shells (cooked Aldente)
- ½ teaspoons Dried Oregano
- 1 teaspoon Dried Italian Seasoning
- ½ teaspoons Olive Oil
- 1 whole Bay Leaf
Instructions
- Preheat oven to 375°F (190°C).
- Cook large pasta shells in salted boiling water according to package directions until al dente; drain thoroughly and set aside.
- In a large skillet or Dutch oven, heat ½ teaspoon olive oil over medium heat. Add Italian sausage (removed from casings) and brown, breaking it apart, until cooked through. Drain excess fat.
- Add the small Vidalia onion, finely diced, and 1 tablespoon of chopped garlic to the sausage in the skillet; cook until onion is softened, about 5 minutes.
- Remove sausage and onion mixture from the skillet and transfer to a large mixing bowl. Stir in the thoroughly thawed and drained spinach, roasted red pepper (diced), Parmesan cheese, and sour cream until well combined.
- In the same skillet, add the remaining 1 tablespoon of chopped garlic, crushed tomatoes, petite diced tomatoes, dried oregano, dried Italian seasoning, and the bay leaf. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld.
- Carefully stuff each al dente pasta shell with the sausage and spinach filling.
- Spread a thin layer of the tomato sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells snugly in a single layer over the sauce.
- Pour the remaining tomato sauce evenly over the stuffed shells. Cover the baking dish lightly with foil.
- Bake for 20-25 minutes, or until the sauce is bubbly and the shells are heated through. Remove foil for the last 5 minutes if a slight crust is desired on top. Let rest 5-10 minutes before serving.
Notes
9. Cream Cheese and Caramelized Onion Tart
This Caramelized Onion and Cream Cheese Tart is a sweet-and-savory showstopper in butter puff pastry crust. Pungent, creamy cream cheese is skillfully balanced by rich, golden caramelized onions. Yummy to serve for lunch or snack, it’s simple to make. Bake golden for rustic gourmet chew. Your guests will be amazed.
Caramelize low and slow for 30-40 minutes. Top frozen puff pastry with cream cheese and onions. Fold edges up to give rustic look and bake for 25-30 minutes at 400°F. Sprinkle top with a pinch of thyme to provide zing. This tart is just so beautiful for any party. It’s great and it’s fantastic.
- Slow-sauté onions to produce very strong and sweet flavor.
- Use ready-made puff pastry to keep it easy.
- Top with fresh thyme for flavor.
10. Buffalo Chicken Cream Cheese Stuffed Celery
Spicy, full-bodied game-day superstar snack. Hot sauce and cream cheese are the ultimate of blue cheese and shredded chicken for enormous time flavor. Easy no-cook crunchy snack. Chill in advance of serving time for cold punch. They’re a sure thing.
Combine softened cream cheese, shredded cooked chicken, hot sauce, and blue cheese crumbles. Fill celery stalks and serve, or refrigerate for 24 hours. Spicy creamy filling is a nice contrast to celery crunch. Great for party time or rush snack. Taste buds will appreciate the kick.
Quick ways to serve strong flavors. Spice them up with hot sauce. Quick instant with rotisserie chicken. They will be the hit of the party at home. Savor their tangy, crunchy crackles.
11. Cream Cheese and Herb Waffles
Herby Cream Cheese Waffles breakfast or lunch snack with crispy outside and herby, creamy inside. Paprika, parsley, and chives for a zing and cream cheese creaminess. Appetizers or breakfast yum, what a speedy and easy treat. Top on hot with poached egg as treat. Super waffle, a doddle.
Mix flour and baking powder, and mix melted butter, egg, cream cheese, and herbs. Fill waffle iron to top with batter and cook till golden brown. Crisp, tasty, and fresh is the result. Cut to brunch appetizer size. Brunch life is refreshed.
- Ideal taste and texture with fresh herbs.
- Waffle iron preheats ahead for crispy finish.
- Serve with extra cream cheese for stronger flavor.
12. Sun-Dried Tomato and Cream Cheese Stuffed Pork Tenderloin
This Sun-Dried Tomato and Cream Cheese Stuffed Pork Tenderloin is an adult, sophisticated main course. Thin pork slices provide depth of filling is balanced with full flavor of sun-dried tomatoes and Parmesan. It looks better than it does for so holiday and humble quality. Roast until extremely tender to create a show-stopping meal. Your table will be chic.
Indent pork and fill with cream cheese, parsley, Parmesan, and sun-dried tomatoes. Roll, tie, and roast 25-30 minutes at 375. It needs to rest so it won’t get dry. Roasted vegetables is an entree. This is good.
The sweet-tangy tomatoes pair perfectly with creamy cheese. Use oil-packed tomatoes for bold flavor. This dish is great for meal prep, as it reheats well. It’s a gourmet meal with minimal effort. You’ll feel like a chef with every slice.
13. Jalapeño Popper Cream Cheese Dip
Jalapeño Popper Cream Cheese Dip is creamy, spicy, and appetizer-flavored dip. Jalapeños, cheddar, and strong base offset richness of flavor. Puff into oven and bake hot, can’t-get-enough dip. Serve with chips or vegetables to serve up party favorite. Party will be a success with this dip.
Combine softened cream cheese, mayonnaise, chopped jalapeños, cheddar, and cilantro. Spread in a baking dish and bake at 350°F for 15-20 minutes until golden. The result is creamy, spicy, and gooey. It’s perfect for gatherings or game nights. You’ll love its addictive heat.
- Seed jalapeños for milder flavor if desired.
- Use a cast-iron skillet for a rustic presentation.
- Serve warm to keep the dip creamy and dippable.
Jalapeno Popper Dip
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet For roasting jalapenos
- 1 Frying Pan For cooking bacon
- 1 Spatula or Spoon For mixing
- 1 Baking Dish Oven-safe, for the dip
Ingredients
Main
- 8 ounces cream cheese at room temperature
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 3/4 cup Parmesan cheese hold back a couple tablespoons to sprinkle on dip before baking
- 4 large jalapenos roasted, skinned, seeded and diced
- 6 slices bacon cooked and crumbled
- Toasted baguette slices to serve.
Instructions
- Preheat oven to 400°F (200°C). Place whole jalapenos on a baking sheet and roast until charred and softened, about 15-20 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes.
- While jalapenos cool, cook bacon slices in a frying pan over medium heat until crispy. Drain on paper towels, then crumble.
- Once cool enough to handle, peel, seed, and finely dice the roasted jalapenos. Adjust seeding based on desired heat level.
- In a large mixing bowl, combine the room temperature cream cheese, sour cream, 2 cups shredded sharp cheddar cheese, and most of the Parmesan cheese (reserving 2 tablespoons for topping). Mix until smooth and well combined.
- Gently fold the diced roasted jalapenos and crumbled bacon into the cream cheese mixture.
- Transfer the dip mixture evenly into an oven-safe baking dish.
- Sprinkle the reserved 2 tablespoons of Parmesan cheese evenly over the top of the dip.
- Bake for 20-25 minutes, or until the dip is hot, bubbly, and the top is lightly golden brown.
- Remove from oven and let stand for a few minutes before serving to allow it to set slightly.
- Serve warm with toasted baguette slices, sturdy crackers, or tortilla chips.
Notes
14. Savory Cream Cheese and Bacon Deviled Eggs
These elevate a classic party favorite to new smoky, creamy heights. Cream cheese adds a silky-smooth texture to the yolk filling, and a sprinkle of bacon flavor adds a delicious crunch. Ideal party food, simple to make and devoured in seconds. Chill them to let the flavors come together. Your party guests will love this spin.
Combine with cooked yolks, cream cheese, crumbled bacon, Dijon mustard, and Worcestershire sauce. Spoon or pipe into egg whites and top with paprika or chives. Chill 30 minutes before serving. These eggs are elegant, worry-free hors d’oeuvre. They’re party perfect.
The smoky bacon and indulgent filling make them irresistible. Pre-cooked bacon equals fast prep. Make a batch or two, they’ll be gone in no time. Ideal for potlucks or picnics. Wowing is guaranteed.
Fully Loaded Deviled Eggs
Equipment
- 1 Large Pot For boiling eggs.
- 1 Small skillet For sautéing onions.
- 1 Mixing Bowl For preparing the yolk filling.
- 1 Fork For mashing egg yolks.
- 1 Piping Bag Optional, for professional presentation.
Ingredients
Main
- 12 eggs
- 1 teaspoon vegetable oil
- 1 small onion chopped
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon ranch dressing or to taste
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ pinch onion powder
- ⅛ teaspoon lemon pepper seasoning
- 1 tablespoon bacon bits or to taste
- 1 cup finely shredded sharp Cheddar cheese
- ¼ teaspoon paprika or as needed
Instructions
- Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes.
- Drain boiling water and fill the pot with cold water. Let eggs sit in cold water for 2 minutes, then pour off water and replace with more cold water. Repeat until eggs are thoroughly chilled, 10 to 15 minutes. Peel eggs; set aside.
- Heat vegetable oil in a small skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool.
- Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate.
- Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sautéed onions, bacon bits, and Cheddar cheese.
- Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving. France C
Notes
15. Cream Cheese and Pesto Stuffed Cherry Tomatoes
Cherry Tomato Cups with Pesto and Cream Cheese are a small, beautiful no-bake party appetizer. Herb and cheese pesto gives flavor kick to cherry tomato cups. Easy and party-dramatic, they are beautiful to behold. Bake for a minute or refrigerate for convenience. Summer staple.
Mix softened cream cheese and pesto and fill pitted hollowed cherry tomatoes. Bake 350°F 12-15 minutes or chill for cold appetizer. Garnish with basil for élan. Great party snacks. Guests will love their pungent flavor.
- Use fresh pesto for best flavor.
- Chill 20 minutes.
- Garnish with pine nuts for crunch.
16. Cream Cheese and Sausage Stuffed Peppers
Savory Cream Cheese and Sausage Stuffed Peppers is a home-cooked comfort main course. Sweet Italian sausage, cream cheese, and cheddar cheese filled bell peppers. Baked to a moist state for home-cooked supper. Suitable for family supper. Always so nice to be eaten.
Brown sausage, and combine cream cheese, cheddar, parsley, and garlic powder. Fill seeded bell peppers and bake at 375 for 30-35 minutes. It’s hot, cheesy, and full when it’s ready. Serve with a side salad so it won’t be too rich. Your banquet dinner is complete.
The robust sausage flavor will be paired with cheese. Baked in the oven with the lovely color peppers for a picture-perfect presentation. It will warm up splendidly as leftovers. Yummy party food or meal prep. Its rich, hometoasted flavor will be yours to share.
Peppers Stuffed with Cream Cheese and Sausage
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Square Baking Pan
- 1 Aluminum Foil for lining pan
- 1 Spatula for cooking sausage
Ingredients
Main
- 1 pound bulk sage-flavored pork sausage
- 1 8 ounce package cream cheese, at room temperature
- 1 cup shredded Parmesan cheese
- 1 tablespoon bacon bits or to taste
- 1 clove garlic minced, or to taste
- salt and ground black pepper to taste
- 4 large bell peppers – halved seeded, and stems removed
- 2 tablespoons shredded Cheddar cheese or to taste
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
- Scoop sausage mixture into the pepper halves; press lightly to pack. Don’t overstuff or understuff. Place in the prepared pan.
- Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
- Let sit for 5 minutes before removing from the pan.
Notes
17. Olive and Cream Cheese Stuffed Bread
Cream Cheese and Olive Stuffed Bread turn the ordinary bread into a special bread. Cream cheese with bold flavor and olives with bold salt form the best taste combination in crispy French bread. Fresh and crispy to serve as a hot appetizer. Perfect to serve and prepare. Party life bread.
Scoop out French bread, fill with chopped green olives and cream cheese spread. Bake 350°F 12-15 minutes or golden brown. Serve in wedges. Delightful party food. Party guests will love rich, pungent snack.
- For convenience, pitted green olives are available.
- Cut bread to equal thickness for fair serving.
- Serve warm for best flavor and texture.
18. Dill and Cream Cheese Cucumber Bites
These delicious, crunchy little bites are the perfect bite on a hot summer day. Thin, cracker-cut slices of cucumber with dill cheese and lemon rind is their flavor. Need not be warmed; these little chunks of bites are creamy and simply great. Keep refrigerated and serve cold summer snack. Party perfects every time.
Mix softened cream cheese with chopped dill and lemon juice and spoon over very thin slices of cucumber. Sprinkle with salt and pepper to taste and chill or lightly brown in 350°F oven for 12-15 minutes. Garnish with a sprig of extra dill for zing. These canapés will be prepared at the last moment. Your guests will enjoy the way they taste.
The cucumber’s crunch pairs perfectly with creamy cheese. Use English cucumbers for larger, seedless slices. Make ahead and chill for up to a day. This recipe is ideal for healthy snacking. You’ll love how simple it is to create.
19. Cream Cheese and Chorizo Stuffed Mushrooms
Chorizo and Cream Cheese Stuffed Mushrooms are rich, meaty center-of-the-plate appetizer. earthy mushroom caps and creamy cheese topped with smoky chorizo depth of flavor taste their very best in a warm, comforting bite. Golden-brown when baked for a hot, bubbly indulgence. Ideal for parties or large groups. They’ll be gone.
Mix softened cream cheese and crumbled chorizo and fill into neat mushroom caps. Sprinkle with cheddar and bake 15-20 minutes in 375°F. Garnish with parsley for color burst. Simple to make and taste magic. Guests will adore them.
- Best authentic flavor achieved using fresh chorizo.
- Bake on parchment tray to prevent sticking.
- Garnish with parsley for color burst.
Chorizo and Cheese Stuffed Mushrooms
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 skillet Medium-sized for cooking chorizo
- 1 Small spoon For stuffing mushrooms
- 1 Cutting Board and Knife
Ingredients
Main
- 12 White Mushroom capped and cleaned
- 4 oz. Portuguese or Spanish Chorizo
- 4 oz. Cream Cheese
- 6 oz. Cheddar Cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean the white mushrooms with a damp cloth and carefully remove the stems. You can discard the stems or finely chop them for another use.
- In a medium skillet over medium heat, cook the Portuguese or Spanish chorizo, breaking it up with a spoon, until it is browned and cooked through. Drain any excess grease thoroughly.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and the cooked, drained chorizo. Mix until all ingredients are well incorporated.
- Using a small spoon, generously fill each mushroom cap with the chorizo and cheese mixture, mounding it slightly on top.
- Arrange the stuffed mushrooms in a single layer on a baking sheet, ensuring there is some space between each mushroom.
- Bake for 15-20 minutes, or until the mushroom caps are tender and the cheese filling is bubbly and lightly golden brown.
- Remove the baking sheet from the oven and let the stuffed mushrooms cool for a few minutes before serving.
- Serve warm as a delicious appetizer.
