Yesterday, because the temperature was soaring, Speedy said there was no need to bother with cooking and we could just have sandwiches for dinner. That was a win-win suggestion — I wouldn’t have to toil in the heat in the kitchen and he wouldn’t have to sweat over washing the pots, pans, plates…
Since we were going to have just sandwiches, I figured I might as well make special sandwiches. We would be using store-bought cold ham, no slow-cooked shredded meat for the filling or anything just as laborious (heck, we wanted to do away with the cooking part, didn’t we?), but I could still make a tasty base for the sandwiches. Meaning, none of the usual straight from the jar mayo stuff but, rather, a cream cheese based spread brimming with chopped vegetables of varied colors, textures and flavors.
The amount of chopped vegetables in the recipe is adjustable. Use more or less of each, or use some other vegetables that you prefer.
Recipe: Cream cheese sandwich spread and dip
- 250 g. of cream cheese
- 3 tbsps. of chopped onion (I used red)
- 3 tbsps. of chopped bell pepper (red or green, or both)
- 3 tbsps. of chopped onion leaves
- 3 tbsps. of chopped celery
- 1 tsp. of chili flakes
- salt and pepper, to taste
- To make the cream cheese easy to stir, you can place the whole block in a microwavable bowl and heat the cheese in the microwave on HIGH for one to one-and-a-half minutes.
- Stir until smooth and make sure that the cheese is not hot before you add the rest of the ingredients. Otherwise, the vegetables will soften, render water and ruin everything.
- So, to the cooled and smooth cream cheese, add the chopped vegetables. Stir, taste, and add salt and pepper as needed.
Preparation time: 10 minute(s)
Number of servings (yield): 4
The cream cheese sandwich spread is a great filling by itself. Just make sure that you slather enough on your bread for maximum enjoyment.
Or, use the spread as a sandwich base. Spread on bread, top with veggies and meat, and have a very filling sandwich.
But that’s not all.
I had to work all night last night. Sam, a night owl like me, was up too taking photos and watching TV. Sometime before sunrise, I heard her tinkering in the kitchen. I let her be, she likes to cook solo and uninterrupted, so I didn’t even peek. Some thirty minutes later, she same into my office with a large plate and a bowl.
She made vegetable tempura — eggplants, tomatoes and green peppers. And she served them with the cream cheese spread.
So, there. The cream cheese spread is just as good as a dip.