So is there a best way to spread cream cheese?

Cafe Society
1

I make a dip that has a cream cheese base (and a bunch of other ingredients [pesto, garlic, feta, Roma tomato]). The way I prefer to serve it is individually on crackers.
However, if I spread it on the cracker with a knife it breaks the cracker half the time, or clings to the knife.
What’ I’d love to be able to do is spread out a layer of cream cheese- like dough- and then use a cookie cutter and plop the round or square little cut out onto a cracker. However, I haven’t found anyway to do this where more cream cheese doesn’t stick to the rolling pin or the cutter than not.

Any suggestions on the best way to neatly spread out cream cheese?

2

Have you tried putting the cracker down on a flat surface instead of holding it in your hand?

You can also thin it a little by adding cream, milk, or sour cream.

3

You could probably do the cookie cutter thing if you first let the cream cheese come to room temperature, then roll it between two sheets of plastic wrap or parchment. Then I’d refrigerate it again and cut it out once it’s cold.

Or thin it out, like TriPolar suggests.

4

What about squeezing it out like cake frosting? Put it in a ziploc bag, cut out a tiny portion of the corner, then squeeze onto cracker or whatever

5

Actually it’s probably best to use a pastry bag with a decorator nozzle and leave a nicely shaped mound in the center instead of spreading it over the whole cracker.

6

You could try using the whipped stuff.

7

That’s what I’d recommend.

8

In the commercials, they always seem to use a spoon to drop a perfect dollop of dip onto a cracker.

Of course, the cracker in the commercial is made out of fiberglass and the dip is made out of latex, so your results may vary.

9

Roll and twist it in plastic wrap and slice it thin?

Maybe small quenelles?

10

That works well, but in my experience it’s much, much easier to do if the cream cheese is whipped first.

11

Yes, you would need whipped or thinned cream cheese. The regular stuff is too thick.

12

Thanks for all suggestions.

At risk of giving a great straight line, can I whip it myself? And does whipping it affect the taste?

13

I use a hand mixer and just whip it to death.