Homemade Ramp Cream Cheese
Cream cheese flavored with fresh and lightly cooked ramp leaves and herbs for bagels, sandwiches, or just eating on a cracker.
Servings: 8 servings
Calories: 108kcal
Cost: 5
Equipment
- 1 quart mixing bowl
- Spatula
- 8 inch saute pan or cast iron pan
Ingredients
- 4 oz feesh ramp leaves separated
- 8 oz cream cheese full fat
- ¼ teaspoon kosher salt to taste
- 2 teaspoons fresh lemon juice
- zest of half a medium lemon or meyer lemon
- fresh ground black pepper to taste
- A few dashes of hot sauce or crushed red pepper flakes optional, to taste
- 1 tablespoon chopped fresh dill sliced basil, or mint, to taste
Instructions
- Slice all the ramp leaves into roughly 1 inch slices. Separate 1 oz of the ramps (a small handful) and puree with the cream cheese in a food processor until the cheese is bright greens and smooth. Roughly chop the rest of the ramp leaves and reserve.
- Heat the butter in a small saute pan and add the chopped ramp leaves. Wilt the leaves, stirring occasionally and seasoning with a pinch of salt and pepper, until fully cooked, about 2-3 minutes on medium heat. Transfer the leaves to the mixing bowl and cool, or chill the pan over a bowl of ice.
- Mix the ramp cream cheese with the cooked ramp leaves, add the remaining ingredients and mix to combine. Taste the mixture and double check the seasoning for salt, pepper, herbs and lemon. Adjust the seasoning until it tastes good to you. Store the cream cheese in the refrigerator in a container with a tight fitting lid.
Video
Notes
For a stronger, rampier version you can increase the amount of fresh ramps up to 6 oz, using up to 2 oz raw and 4 oz cooked.
Nutrition
Serving: 1oz | Calories: 108kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5.4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 162mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 0.3mg