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 to the crudites with a variety of pastry tips.

Martha Stewart Living, May 1999


Recipe Summary

Makes about 1 cup each


Beet Cream Cheese
Carrot Cardamom Cream Cheese
Cream Cheese
Dill Cream Cheese
Wasabi Cream Cheese


Instructions Checklist
  • 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.

  • For the Carrot Cardamom Cream Cheese: Place carrot juice and cardamom in a small saucepan. Simmer for 10 minutes. Strain the juice and discard the cardamom pods. Let juice cool. Add half of the carrot juice to the cream cheese (reserve the rest for another use) and mix well. Add salt to taste.

Cook's Notes

Each combination will make enough for about 28 of the largest crudites, such as the celery strips, or 15 dozen of the smallest crudites, such as the cucumber slices.