Ingredients
1/4 cup beet juice, from 1 small beet (or purchased)
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt
1/4 cup carrot juice, from 2 carrots (or purchased)
2 cardamom pods, seeds removed and kept
8 ounces cream cheese, room temperature
Coarse salt
8 ounces cream cheese, room temperature
2 ounces creme fraiche
1/3 cup roughly chopped packed fresh dill
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt
8 ounces cream cheese, room temperature
2 tablespoons wasabi paste (Japanese mustard)
Preparation
Combine the ingredients in a medium bowl, and mix until thoroughly incorporated. The cream cheeses will keep in an airtight container in the refrigerator for 2 to 3 days.
For the Carrot Cardamom Cream Cheese: Place carrot juice and cardamom in a small saucepan. Simmer for 10 minutes. Strain the juice and discard the cardamom pods. Let juice cool. Add half of the carrot juice to the cream cheese (reserve the rest for another use) and mix well. Add salt to taste.
