Smoky Cream Cheese (As a Dip or for Many Other Uses)

This is such a versatile recipe. I created it as a dip to go with raw vegetables (such as celery and carrot sticks), but found that it worked very well as a substitute for sour cream on mashed potatoes. A friend who tried it said it would also be good as a dipper for some seafood items -- just add some sweet chili sauce. Hope you try it and let me know how you used it. UPDATE: Thanks everyone for trying this for the Ready, Set, Cook contest. Based on comments, I have adjusted the amount of lemon called for in the ingredients. We love lemon and the original recipe called for 1 lemon, zest and juice. Decide for yourself, based on your taste.preferences. Show more

Ready In: 5 mins

Serves: 12


  • 4  ounces cream cheese, softened
  • 4  ounces sour cream
  • 6 -8  roasted garlic cloves, roughly chopped
  • 12 teaspoon dried thyme
  • 1  teaspoon  smoked paprika
  • 12-1  lemon, zest and juice
  • 14-12 teaspoon salt (to taste)
  •  milk, if needed


  1. Put all ingredients (except milk) in a food processor. Use a whole lemon if you love its flavour, otherwise a half should be plenty. Buzz for at least a minute.
  2. If the end result is too thick for your liking/use, add milk – 1 tablespoon at a time – until you have the consistency you need.
  3. Serve as a dip for raw vegetables (or for any other use you can imagine).

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