Sriracha cream cheese is spicy and slightly sweet. Be sure to use softened cream cheese. Cold cream cheese doesn’t mix together easily with the ingredients and turns out lumpy.
You Only Need Three Ingredients.
Cream Cheese. Use block cream cheese, not whipped. Regular (full fat) is recommended for the richest flavor and best texture but any cream cheese works. Note: Low and no-fat cream cheese remain very soft after mixing.
Sriracha. Three tablespoons of sriracha make for a pleasantly spicy spread. If you’re concerned about the spice level, add one tablespoon at a time and taste between each addition.
Honey. (optional) Adds a touch of sweetness.
Measure. Mix. Done.
If there’s one thing you need to know about this recipe (other than it’s delicious, of course) is that you need to start with softened cream cheese. Cold cream cheese, when mixed with the sriracha and honey, can turn out lump.
Whip, if you want.
Love the texture of whipped cream cheese? You can do that! Simply mix the cream cheese until fluffy.
Sriracha Cream Cheese
Sriracha cream cheese is spicy and slightly sweet. Be sure to use softened cream cheese. Cold cream cheese doesn’t mix together easily with the ingredients and turns out lumpy.
Ingredients
- 8 ounces softened cream cheese
- 3 tablespoons sriracha
- 1 tablepsoon honey
Instructions
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Mix together softened cream cheese, sriracha, and honey until smooth. For whipped cream cheese, use a handheld mixer and mix on hight speed.
Store cream cheese in the refrigerator for up to a week.
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