1 package cream cheese, softened
1 1/2 tbsp. dry bbq rub
3 garlic cloves, minced

Mix cream cheese and spices well until cheese is smooth.

Cut jalapeno tops off and gut out middles. Rinse any extra seeds out.

Fill jalapeno with cream cheese mixture.

Fold a half piece of bacon over the top and put a toothpick through it to hold in place.

Put on tinfoil and let grill 10 minutes on each side or until bacon is done.

Post from: We Aren't Chefs

Stuffed Jalapenos

1 package of cream cheese
1 can (14 oz) sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla

Let cream cheese reach room temperature and soften.

Add all ingredients and beat until smooth.

Pour into crust (pre-made works as does homemade) and refrigerate for three hours. Top with various fruit topping.

Post from: We Aren't Chefs

No Bake Cheesecake

1 package cream cheese
1 c. cheddar cheese
Lemon
Diced onion
Worcestershire sauce
Garlic powder
Salt & Pepper

Soften cream cheese to room temperature. In mixer, add cream cheese, onion, lemon juice and sauce. Mix well, add salt and pepper, garlic and cheese. Mix together well.

When done put into ball on wax paper and roll up. Let chill for 30 minutes.

Serve with crackers.

Post from: We Aren't Chefs

Cheeseball

3 – 8 oz cream cheese
1 – small can El Paso Green Sauce
1/4 – small can El Paso Yellow Sauce
1 – pkg green onion dip mix
1 – Tbsp or 1/2 if you want milder Tabasco Sauce

In a mixer put:

Cream Cheese cut up, onion dip, green sauce, mix then 1/4 can yellow sauce and Tabasco. Continue mixing until all combined about 3 – 5 minutes on low to medium speed.

Submitted by Shelby on behalf of Dianna Moffitt

Post from: We Aren't Chefs

Burning Starfish Dip

Red Velvet Cake
Cream Cheese Frosting
Chocolate Wafers

Once cake is cooked and cooled completely, crumble into large bowl, mix in cream cheese frosting thoroughly. May be easier (and more fun) to do with hands but definitely messier!

Roll mixture into quarter size balls and lay on cookie sheet, should make 40-50. Chill for several hours – and be patient and make sure it’s really cooled down or it will get gooey.

Melt chocolate wafers in the microwave or stovetop method. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Enjoy!

Post from: We Aren't Chefs

Red Velvet Balls

1 8 oz pkg cream cheese
1 stick butter
1 box of powdered sugar (4 cups)
1 tsp. vanilla flavoring

Mix cream cheese and butter together in a bowl. Add powdered sugar and vanilla. Mix until you get the consistency you like.

Add a little milk to the frosting while mixing if you like it to be creamy.

Post from: We Aren't Chefs

Cream Cheese Frosting

Base:

1 package of cream cheese
2 spoonfuls of sour cream
Little bit of milk

Mix all ingredients well until smooth.

Then add in order:

Refried beans
Fresh guacamole
Taco meat (optional)
Cheese
Salsa
Lettuce
Tomato
Jalapenos
Green onion

Post from: We Aren't Chefs

The 11 Layer Taco Dip

1 c. shredded mozzerella cheese
1 package of cream cheese (Please for the love of cream cheese lovers, only use Philly’s Cream Cheese)
1/4 c. grated parmesan cheese
2 cloves garlic, minced
Salt & Pepper
1 can (14 oz) artichoke hearts, chopped
10 oz fresh spinach leaves, stems removed

Combine all ingredients in a slow cooker. Cover and cook on high for one to two hours or until hot and bubbly. Stir well and often.

Post from: We Aren't Chefs

Spinach & Artichoke Dip