Strawberry: ½ cup finely diced strawberries, 2 Tbsp powdered sugar
Chipotle Pepper: 3 finely chopped chipotle peppers in adobo sauce, ¼ tsp salt
Passion Fruit: ¼ cup passion fruit pulp or puree, 2 Tbsp powdered sugar
Roasted Garlic: 6 cloves roasted garlic, pinch each black pepper and salt
Chive & Onion: ¼ cup finely chopped chives, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp salt
Prep: Allow cream cheese to sit out until it is room temperature and soft.
Puree: Transfer cream cheese to a food processor and blitz until it is creamy and whipped. Transfer to a mixing bowl.
Assemble: Choose your cream cheese flavor, then add all of those ingredients to the mixing bowl. Fold together using a rubber spatula until evenly mixed.
Serve: Best if chilled in the fridge for an hour before serving to allow flavors to blend together and cream cheese to firm up.
To roast garlic, cut about ½ inch off the top of the bulb of garlic to expose the tops of the cloves. Peel off excess papery skin, leaving on the skins of the individual cloves. Pour olive oil into the bulb, then wrap bulb in aluminum foil. Set foil-wrapped bulb directly onto oven rack and roast at 400°F (200°C) for 30 to 40 minutes, until cloves are soft. Cool before handling.Store in an airtight container in the fridge for up to a week.
Recipe from Live Eat Learn at https://www.liveeatlearn.com/flavored-cream-cheese/.