Cream cheese is a sweet, soft, mild-tasting, white soft cheese. Unlike most other cheeses (including other soft white cream cheeses), cream cheese is not matured naturally in the same way that other cheeses are matured.

Philadelphia Cream Cheese

Cream Cheese Background

From very early on, Kraft Foods® adopted the name Philadelphia Cream Cheese™ (see Figure 1 above) as the brand name for their particular variety of cream cheese, which they have been manufacturing since 1880 under this brand.

Prior to this time, there are numerous references to the making of cream cheese from as early as 1754 in England and from even earlier (around 1651) in France. Recipes detailing the preparation and culinary uses of cream cheese also date from around the same time. Anyway; enough of the history. Let us move on to the recipe.

Ingredients

• 2 Eggs
• 1 Pack (250 Grams) of Philadelphia Cream Cheese
• 3 Tablespoons of Milk
• 2 Tablespoons of Mayonnaise
• 1 Teaspoon of Dijon Mustard
• ½ Teaspoon each of Worcestershire Sauce and Shallots
• Freshly Ground Sea Salt (to taste)
• Freshly Ground Black Peppercorns (to taste)

Method

1. Put the eggs into a saucepan then add some water to cover the eggs. Add a couple of pinches of sea salt and place over a medium heat. You may need to adjust the heat setting a couple of times. Continue boiling the eggs until they become hard-boiled (around 10 minutes).
2. Once the eggs are hard-boiled drain the water out of your saucepan but leave the eggs in the saucepan. Place the saucepan with the eggs in it into your kitchen sink and run cold water over the hard-boiled eggs for a while. Once the eggs have cooled sufficiently peel them. After peeling, chop the eggs and then place them in a small bowl and set it aside for now.

   
   Hard Boiled Egg
   

3. Wash and finely chop the shallots. Then transfer them to another small bowl and set aside for now.
4. Using a medium sized mixing bowl add in the Philadelphia Cream Cheese, the milk, the eggs, the mayonnaise, the Dijon mustard, the sea salt, the black pepper and the Worcestershire sauce and beat well to combine thoroughly. Now add the shallots and stir to combine.
5. Once all ingredients are thoroughly combined cover with plastic cling wrap and place in the refrigerator until ready to serve

Serving

The above portions will yield between 1 and 2 cups of dip.

This cream cheese and egg dip is at its best when served chilled and accompanied by a selection of both plain and savory crackers. Warm nachos and corn chips are also welcome partners. Do enjoy!