These cream cheeses really wake up a plain toasted bagel. Try them on toast and Biscuits too. For an easy hors d’oeuvre, smear some of the chive or herb cream cheese on a cracker and top it with a bit of smoked salmon.

Yield: 1 pound flavored cream cheese.

CHIVE CREAM CHEESE
16 ounces cream cheese, at room temperature
2 tablespoons buttermilk
⅓ to ½ cup finely chopped fresh chives

HERB CREAM CHEESE
16 ounces cream cheese, at room temperature
2 tablespoons buttermilk
⅓ cup finely chopped fresh herbs, including any combination of basil, dill, parsley, mint or cilantro leaves.

RASPBERRY CREAM CHEESE
16 ounces cream cheese, at room temperature
2 tablespoons buttermilk
2 tablespoons raspberry jam or any good quality jam or preserves (but not jelly)

HONEY CREAM CHEESE
16 ounces cream cheese, at room temperature
2 tablespoons buttermilk
2 tablespoons honey

1. Place the cream cheese and the other ingredients in a bowl and mash with a fork until well combined. Serve immediately, or cover and refrigerate up to 3 days.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)