Skip to navigation.

Cream Cheese

California Pepper Jack and Beef Quesadilla

California Pepper Jack and Beef Quesadilla

Yields 4 Servings

  • 8 (8-inch) flour tortillas
  • 4 cups (about 16 ounces) coarsely grated California Pepper Jack
  • 2 cans (3 ounces) sliced mushrooms, drained
  • 8 ounces thick-sliced roast beef, cut into thin strips
  • 1 medium green bell pepper, seeded and chopped
  • Salt and freshly ground black pepper

California Swiss and Cream Cheese Ball

California Swiss and Cream Cheese Ball

Yields 2 Cheese Balls

  • 1 cup (8 ounces) California Cream Cheese
  • 2 tablespoons chopped fresh thyme, OR 2 teaspoons dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 tablespoons gin OR vodka
  • 2 1/2 cups (10 ounces) grated California Swiss cheese
  • 2/3 cup chopped smoked ham (or other ham variety)

Creamy California Guacamole

Creamy California Guacamole

Yields 4 cups

  • 1 package (8 ounces) California cream cheese, softened
  • 2 cups (16 ounces) California nonfat plain yogurt, drained
  • 4 ripe medium avocados, peeled, seeded and mashed
  • 1 cup salsa verde (green chile salsa)
  • 2-3 teaspoons lemon or lime juice
  • 1 teaspoon salt

Peppery California Ricotta and Sharp Cheddar Cheese Ball

Yield: 2 cheese balls

  • 1/2 cup (4 ounces) California Cream Cheese
  • 1/2 cup (4 ounces) California Ricotta cheese
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3 cups (12 ounces) grated California sharp Cheddar cheese
  • 1/2 cup finely chopped green onion
  • 1/3 cup chopped walnuts

California Monterey Jack and Blue Cheese Football

California Monterey Jack and Blue Cheese Football

Yield 1 football

  • 2/3 cup (6 ounces) California Cream Cheese
  • 2-3 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1/8-1/4 teaspoon cayenne pepper
  • 2 cups (8 ounces) grated California Monterey Jack cheese
  • 2 cups (8 ounces) crumbled California Blue Cheese
  • 1/2 cup chopped walnuts, toasted

Quick And Cheesy Spinach Artichoke Dip

Quick and Cheesy Spinach Artichoke Dip

Yields 3 cups

  • 1 cup California sour cream
  • 4 ounces (1/4 lb) California cream cheese, softened
  • 1 can (14 ounces) artichokes in water, drained
  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry (about 1 cup spinach after water is removed)
  • 1 tablespoon lemon juice
  • 2 cloves garlic, crushed
Syndicate content