Spicy Cream Cheese Spread

My own invention.

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December 2009 - I first made this when we were invited to Kathy and Greg's for Thanksgiving. I wasn't sure about the cheese mouse appetizer and this was a backup. It turned out so good that I made it again for Georgia and Bill's, but this time I measured the ingredients.

Prep time: 20 minutes
Rest time: 1 hour
Appetizers for 10

  • 8 oz cream cheese at room temperature
  • 1 tablespoon heavy cream
  • 1 tablespoon chili powder
  • 1 tablespoon sweet paprika
  • 1 teaspoon Tabasco brand Chipotle hot sauce
  • 1/2 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon prepared horseradish
  • 1 clove finely chopped garlic (optional)
  • A heavy one gallon zip lock freezer bag - don't use a flimsy one - or a pastry bag with a large tip
  • 1 cluster of celery

Place the cream cheese in a stand mixer with the heavy cream. Beat on high until the cheese and cream are blended and all mooshed up. (Or use a deep bowl and a strong hand mixer. A blender won't work. If you're strong you could use a pastry knife, but I'm not that strong.)

While the mixer is running on low, sprinkle the remaining ingredients into the mix. You will probably have to stop the mixer and scrape down the sides several times to get everything evenly incorporated.

Use a spoon to place the mixture into the zip lock bag. Try to fill the bag starting at one of the lower corners. Seal the bag and let refrigerate for at least one hour. Overnight is even better.

Wash the celery and cut into 2-inch pieces. If preparing ahead, place the celery in a bowl, cover with cold water and store in the refrigerator.

If you have stored the mixture in the refrigerator more than four hours, then remove it one hour before serving.

For final preparation, dry the celery with a paper towel. This will allow the cheese mixture to adhere better. Use scissors to cut a small piece off the corner of the zip lock bag. If you haven't done this before, then cut small - you can always cut it a bit bigger if you need to. Grab the opposite corner of the bag and twist the bag, forcing the cheese mixture down towards the hole you cut. Now gently squeeze the bag as you pipe the mixture into each piece of celery. Be gentle or your bag might split at the seams. (If you have just removed the mix from the refrigerator, then be especially careful. Tsk, tsk, you should have followed directions.)

Arrange the filled celery stalks on a plate and serve.

Option 1: Place the cheese spread in a bowl and serve with physically strong crackers.

Option 2: Cool the spread in the refrigerator for at least three hours. Form it into a ball. Press slivered almonds on to the surface. Aha! Homemade cheese ball.