3 ounces cream cheese
8 ounces Velveeta cheese, shredded
1 tablespoon lemon juice
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash of red pepper
1/4 cup chopped pecans
1 teaspoon paprika
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1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon green Tabasco sauce
1 tablespoon seeded and diced jalapeno pepper
1 tablespoon diced red onion
1 cup seeded and diced red bell pepper
8 ounces shredded Colby-jack cheese
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16 ounces cream cheese
1 envelope dry Hidden Valley Ranch Dressing mix
1 cup grated Cheddar, co-jack or Colby cheese
Bacon bits
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8 ounces cream cheese, softened
2 cups shredded Cheddar cheese
1 (12 ounce) can corned beef, drained and shredded
3/4 cup sweet pickle relish
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 1/2 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon peel
1 cup minced fresh parsley
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From the kitchen of Laura King
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From the kitchen of Judy/AZ
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From the kitchen of Judy/AZ
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1 (8 ounce) container garden vegetable cream cheese
1 (8 ounce) container roasted garlic cream cheese
1 cup shredded sharp Cheddar cheese
3 green onions, chopped
2 cups toasted pecan halves
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1 1/2 cups shredded carrots (3 to 4 large carrots)
8 ounces cream cheese, softened
2 cups (8 ounces) shredded Cheddar cheese
2 large cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
3 to 4 tablespoons fresh parsley, chopped
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8 ounces cream cheese, softened
1 tablespoon milk
1 clove garlic, crushed
1 teaspoon chopped fresh chives
2 tablespoons dried parsley flakes
Coarsely ground black pepper
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