Dilled Cream Cheese

May 21, 2007

 

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Sometimes the things we love the most we take the most for granted. Take Philadelphia Brand Cream Cheese. It’s been around since 1880. It’s cheap. It’s everywhere. Add a shredded cucumber or a handful of chopped green olives and you have an elegant sandwich. You can melt it into spicy tomato aspic or whip it with confectioner’s sugar and lemon juice for a killer cake icing. My grandmother—who never cooked a day in her life—used to mix it with heavy cream and chopped pecans and stuff it into celery sticks. Cream cheese is something you should keep in your fridge at all times. That way, when the unexpected guest wanders in at cocktail time, you can conjure up the ghost of my grandmother’s celery or make this snappy dill spread. SAM

8 ounces cream cheese, room temperature
1 teaspoon dried dill weed
1/4 medium red onion, finely grated (2 tablespoons)
Juice of 1 small lemon (2 tablespoons)
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
Celery sticks, crackers, or country bread

In a small bowl, mash the cream cheese with a pastry fork and stir in the dill, onion, lemon juice, olive oil, and pepper. Serve on crackers or country bread or stuff into celery sticks.
Makes 1 cup.

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