Comida Kraft
Recipe Box

Ranch Flavored Cream Cheese Appetizer

Prep Time
10
min.
Total Time
1
hr.
10
min.
Servings

18 servings

And now, for the easiest-ever cheesy appetizer nibbles: cubes of cream cheese are tossed with dressing and fresh herbs. Serve chilled.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cut cream cheese into 36 pieces; place in pie plate.
  • Add remaining ingredients; mix lightly.
  • Refrigerate 1 hour.

Serving Suggestion

Serve with your favorite crackers, crusty bread or pita chips.

Note

For best results, let the cheese come to room temperature before serving.

Make Ahead

This easy-to-make appetizer can be stored in refrigerator up to 24 hours before serving.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 60
Total fat 5g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 125mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 1g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Helpful preparation hints: 1.)Cream cheese needs to be COLD. Helpful preparation hints: 1.)Cream cheese needs to be COLD. Throw it in the freezer just before cutting and put back in freezer after cutting (as you prepare the other ingredients). Also, use Neufatel cream cheese to save serious calories so you can eat more dip. 2.) For truly right-sized bites, cut cream cheese block in half (thick-wise) before slicing & cubing. Heck, slice into columns and use your fingers to make pull-apart bites! 3.) Grate lemon zest instead of making with lemon peel. Lemon peel is too...weird. 4.) Save some money and don't buy fresh rosemary. Instead, serve with Rosemary and Olive Oil Triscuits.
Date published: 2009-12-31
Rated 3 out of 5 by from Good flavor, I used Italian dressing, fresh basil and 1 clove garlic, grated the lemon peel and... Good flavor, I used Italian dressing, fresh basil and 1 clove garlic, grated the lemon peel and used a about a teaspoon of the lemon juice. My only issue with this recipe is that the directions do not explain how in the picture the nibbles are perfect cubes. I took the advice of other raters and even put the bar of cream chees in the freezer for 10 minutes but prior to and during mixing of the ingredients the cubes blended somewhat together and lost their cube shape, maybe due to the consistency of cream cheeese the ingredients should be blended to a dip. My presentation was not very nice, and for this my rating is average, though I will attempt this again and maybe freeze the cream cheese longer.
Date published: 2007-12-02
Rated 5 out of 5 by from I used the shortcut tip from Kraft and this turned out great! I used the shortcut tip from Kraft and this turned out great! I did cut the cream cheese in chunks, but it was getting so difficult to deal with after it started to thaw from the freezer, that I "cheated" and used the shortcut. It turned out perfect! I added a little lemon juice to it, instead of just the peel and it gave it the best flavor. Served it with garlic and rosemary toasts, and my guests devoured it. Would definitely make again!
Date published: 2010-12-30
Rated 5 out of 5 by from It took longer to make than the time shown on the recipe but the end result was well worth it. It took longer to make than the time shown on the recipe but the end result was well worth it. I made it for a tailgate party and everyone raved about it and wanted the recipe. I actually doubled the recipe and accounted for everything but the extra lemon. It turned out that the one lemon was just enough and gave the cheese an unexpected bit of zest that was very tasty.
Date published: 2007-08-28
Rated 5 out of 5 by from I made this for a BBQ recently and I looked like a ROCKSTAR! I made this for a BBQ recently and I looked like a ROCKSTAR! Everyone raved over this and could not stop saying how delicious it was. I had to tell everyone about the Kraft website and that they can get the Food and Family magazine for free like I do! You won't be sorry if you try this . I always look for easy and tasty dishes and this one is a permenant addition to my list YUM!
Date published: 2006-05-21
Rated 5 out of 5 by from Made this for a Reunion- I think my husband ate most of it. Made this for a Reunion- I think my husband ate most of it. MOST EXCELLENT for Italian cuisine. The pepper corns really spice it up!!- I spread the cream cheese into a 9inch pie plate and added the rest on top. VERY EASY just be sure to serve at room temp, or it's hard to dip. TIP -- I placed baby spinich leaves around the pie plate edge. looked really fancy! Barbie
Date published: 2007-02-06
Rated 5 out of 5 by from I made this for Father's Day and I know that my Husband isn't crazy about cream cheese, I used goat... I made this for Father's Day and I know that my Husband isn't crazy about cream cheese, I used goat cheese instead. It was delicious. Whichever cheese you use, put it in the freezer for a few minutes before cubing. It will be easier to cut. The fresh rosemary and the lemon zest smelled so good. I added some diced sun dried tomato for extra color and flavor. Yum!
Date published: 2007-06-18
Rated 5 out of 5 by from I've made this recipe several times and everyone has loved it! I've made this recipe several times and everyone has loved it! Tip for those who say that it did not taste like anything or a pain to cut the cream cheese. I always make my recipe a day before so that it sits overnight and when my cream cheese get soft I put in the freezer for a few minutes to harden it a bit (makes it easier to work with).
Date published: 2009-01-21
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