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Flavored Cream Cheeses

Pipe these easy, elegant toppings on slices of round vegetables, baby carrots halved lengthwise, or vegetables that naturally hold the filling, like celery and endive. Apply the cream cheese with a variety of pastry tips.

  • Yield: Serves 12
Flavored Cream Cheeses

Source: Martha Stewart Living, May 1999

Ingredients

Dill Cream Cheese

  • 1/3 cup roughly chopped packed fresh dill
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon coarse salt

Cream Cheese

  • 8 ounces cream cheese, room temperature
  • 2 ounces creme fraiche

Wasabi Paste

  • 8 ounces cream Cheese, room temperature
  • 2 tablespoons wasabi paste (Japanese mustard)

Beet Cream Cheese

  • 1/4 cup beet juice, from 1 small beet (or purchased)
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon coarse salt

Carrot Cardamom Cream Cheese

  • 1/4 cup carrot juice, from 2 carrots (or purchased)
  • 2 cardamom pods, seeds removed and kept
  • 8 ounces cream cheese, room temperature
  • Coarse salt

Directions

  1. Combine the ingredients in a medium bowl, and mix until thoroughly incorporated. The cream cheeses will keep in an airtight container in the refrigerator for 2 to 3 days.

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