Philadelphia cheese

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What do you use it for? So far I use it as a creamy pasta sauce and with baked potato.
I'm not keen on smoked salmon.

Looking for other ideas!

Mix with Greek yogurt and vanilla flavour drops/sweetener, add a couple of crushed up biscuits and fruit for a ‘healthier’ ‘cheesecake’.

Top tip. Just use supermarket own brand soft cheese. It’s made by the branded companies but costs a lot less.

This - https://www.gousto.co.uk/cookbook/vegetarian-recipes/spinach-feta-tart-crispy-potatoes-salad

Any one of them that doesnt contain gum like Philadelphia does.

I also like making my own with strained yoghurt.

I buy the Morrisons savers brand one, it's fine.

• ▢1 8 oz block of cream cheese – room temperature
• ▢½ cup green olives with pimento – chopped
• ▢2 tablespoons brine/juice from green olive jar
• ▢¼ teaspoon (or more) Texas Pete or your favorite hot sauce
• Instructions▢Drain green olives with pimentos, saving juice then coarsely chop.
• ▢In a food processor or blender, add cream cheese, brine and hot sauce and blend until smooth.
• ▢Fold in chopped olives & pimentos.
• ▢Taste for seasoning.
• ▢Serve with celery sticks or as a sandwich.

On toast with mmmmmmmmarmite.

Omg, I'm so boring. I just dip Ritz crackers in it or have it on a bagel.
I really need to try it with sweet chilli sauce/jam now!

Cream cheese icing or on toast with marmite.

also you can mix it up with smoked mackerel, pepper & lemon juice to make mackerel pate. Yum!

Oh come on, surely I’m not the only one who read the thread title and said “Just Philadelphia? It is my birthday” in a high pitched voice?
Or is everyone else too young?

Icing (I use half butter) and sweeten with powdered sugar to taste and add flavouring of choice.
on a bagel or toast with jam
cheesecake - obviously. 😋

We have this at the moment, it is fine but slightly 'thinner' than the Aldi or Lidl version we normally have.

But I think because it's a fairly 'simple' product, ie you don't get varying levels of salt, sugar, fat, flavourings or 'main' ingredients like meat etc, they are all much of a muchness so any own brand is fine and could in fact be identical.

Just make sure it's full fat as the light versions aren't good.

But I do think that some of the value ones may be made with European milk, not British, so something to look out for if it matters to you (food miles, animal welfare, supporting UK farmers etc).

That is the best typo ever!

I use it in loads of sauces- stroganoff for example. Also to thicken gravies instead of cream.

But my favourite thing ever is jacobs cream crackers, garlic and herb cream cheese, sliced tomato and loads of salt.

Useful thread

Dissolve green (lime) jelly over hot water. Add Philly and a can of pineapple. Whizz in food or hand blender and allow to set. Eat as dessert or with salad.

I thought timidities must be the opposite of crudités

Breakfast spoon full and a packet of plain hula hoops, scoop a little onto each hula hoop - delicious.

On toast or a bagel, in various pasta sauces or added to some leftover pasta from dinner to change it up a bit. The herbs and cheese version is good for this.

I buy own brand or the real stuff when it's on offer. The own brand doesn't seem to have the different flavours, I know I could just add herbs and garlic but it's quick and no faff to have them pre added.

What is this insanity?

I wondered if @spotddog is Australian? I was brought up in rural Australia and we used to have the travesty that was called 'Sunshine salad'.

https://www.simplyrecipes.com/recipes/grandmas_sunshine_salad/

Seems it is an American thing too.

Oreo Truffles:

2 Packets Oreos
150g Philadelphia
Chocolate for Melting
1. Crush Oreos until they become a breadcrumb consistency (I use a blender/food processor)
2. In a bowl mix crushed Oreos & the Philadelphia. You'll have to get your hands in and you'll think it won't come together but it will
3. Roll into balls and refrigerate for at least an hour (or freeze for 20 mins - they melt when you coat them if not cold enough)
4. Melt the Chocolate and roll each ball in it then place on greaseproof paper and refrigerate again for at least an hour - usually 1.5/2 bars of each as they are easier to coat with more chocolate

In a piece with jam

I love this, very clever!

You're Scottish aren't you? 👋.