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Lemon-Black Pepper Cream Cheese
Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
8 ounces cream cheese, room temperature
1 tablespoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
1/2 teaspoon freshly ground pepper
Cook's Notes
Can be refrigerated in an airtight container up to 1 week; let soften before using.
Gallery
Lemon-Black Pepper Cream Cheese
Recipe Summary
Yield: Makes about 1 cup
Gallery
Lemon-Black Pepper Cream Cheese
Lemon-Black Pepper Cream Cheese
Lemon-Black Pepper Cream Cheese
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 8 ounces cream cheese, room temperature
- 1 tablespoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
- 1/2 teaspoon freshly ground pepper
Directions
Stir together cream cheese, lemon zest and juice, and pepper in a bowl.
Cook's Notes
Can be refrigerated in an airtight container up to 1 week; let soften before using.
Cook’s Notes
Can be refrigerated in an airtight container up to 1 week; let soften before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon-Black Pepper Cream Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon-Black Pepper Cream Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
