Type what you have

Ingredients

• ✓ garlic and herb cheese spread
• wonton wrapper
• water
• cooking spray

Instructions

1. 1 Preheat the air fryer to 325 degrees F (160 degrees C).
2. 2 Separate the wonton wrappers and place on a clean work surface. Place 1 teaspoon of garlic and herb cheese in the center of each wonton. Use a pastry brush or your finger to wet the edges of each wonton and fold in half, pressing lightly to ensure a proper seal. Moisten the tips of the wrapper and press together. Set on a clean plate and generously spray with cooking spray.
3. 3 Spray the inner basket with cooking spray and place 1/2 of the stuffed wontons into the basket.
4. 4 Air fry until lightly browned, for 4 minutes. Repeat with remaining wontons. Allow to cool slightly before eating.

By Bren

Ingredients

• ✓ garlic and herb cheese spread
• raspberry chipotle sauce
• dijon mustard
• sour cream
• chipotle pepper

Instructions

1. 1 Combine chipotle sauce, mustard, cheese, sour cream, and pepper in a small bowl; mix well. Serve at room temperature or chilled.

By Bibi

Ingredients

• ✓ garlic and herb cheese spread
• angel hair pasta
• grape tomato
• parsley
• pasta water

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes.
3. 3 Drain pasta, reserving 3/4 cup water ( you may not need it all).
4. 4 Pour 1/2 cup reserved water into sauce pan. Add Boursin cheese, whisking to combine until smooth. Add tomatoes and cook, no longer than 2 minutes. Add pasta back into the sauce. Garnish with fresh parsley.

By thedailygourmet

Ingredients

• ✓ garlic and herb cheese spread
• turkey sausage
• tomato
• cheese tortellini
• vegetable broth
• evaporated milk
• heavy cream
• spinach
• italian seasoning
• parmesan cheese

Instructions

1. 1 Cook sausage in a large stockpot over medium heat, crumbling and breaking up with a spatula, until evenly browned, about 5 minutes.
2. 2 Stir in tomatoes, tortellini, vegetable broth, evaporated milk, heavy cream, and Boursin cheese.
3. 3 Bring to a simmer; cook, uncovered, until tortellini float to the top and the filling is hot, about 8 minutes. Stir in the spinach; cook until wilted, about 2 minutes. Season with Italian seasoning and Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ garlic and herb cheese spread
• olive oil
• mushroom
• onion
• garlic
• italian seasoning
• egg
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
2. 2 Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
3. 3 Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

By boonu

Ingredients

• ✓ garlic and herb cheese spread
• bacon
• artichoke heart
• spinach
• parmesan cheese
• sour cream
• mayonnaise

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 5 to 7 minutes. Drain on paper towels and crumble when cool enough to handle.
3. 3 Combine artichoke hearts, spinach, Parmesan, sour cream, cheese spread, and mayonnaise in a mixing bowl. Add crumbled bacon and mix thoroughly. Spread mixture into a 7x11-inch baking dish.
4. 4 Bake in the preheated oven until bubbly and lightly browned, about 20 minutes.

By MRS SEALS

Ingredients

• ✓ garlic and herb cheese spread
• gnocchi
• butter
• mushroom
• garlic
• heavy cream
• pasta water
• spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
2. 2 Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
3. 3 Scoop out 3/4 cup of cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
4. 4 Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
5. 5 Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ garlic and herb cheese spread
• cooking spray
• milk
• all-purpose flour
• egg
• salt
• butter
• apple
• lemon juice
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a pie plate with cooking spray.
2. 2 Blend milk, flour, eggs, and salt together in a blender or food processor until batter is smooth.
3. 3 Melt butter in a 10-inch skillet over medium heat. Cook and stir apple in hot butter until tender, about 5 minutes. Stir lemon juice and sugar into apples until sugar dissolves; pour apple mixture into prepared pie plate. Top with crumbled cheese spread and pour batter over apples and cheese into pie plate.
4. 4 Bake in the preheated oven until golden and set, about 25 minutes.

By Patricia

Ingredients

• ✓ garlic and herb cheese spread
• cooking spray
• all-purpose flour
• baking powder
• salt
• greek yogurt
• egg white
• everything bagel seasoning

Instructions

1. 1 Preheat an air fryer to 330 degrees F (165 degrees C). Spray the air fryer basket with cooking spray and set aside.
2. 2 Whisk flour, baking powder, and salt together in a bowl. Add yogurt and mix with a fork until well combined.
3. 3 Dust a work surface with flour. Remove dough from the bowl, and knead until no longer sticky, about 12 times. Add a little bit more flour if necessary.
4. 4 Evenly divide dough into 8 pieces and flatten into circles with the palm of your hand. Place 1/2 tablespoon cheese spread in the center of each circle. Pull up the edges of the dough to cover the cheese, roll into a ball, and pinch the seams closed.
5. 5 Brush each bagel bite with egg white and sprinkle with bagel seasoning.
6. 6 Transfer bagel bites, seam sides down, into the prepared air fryer basket. Do not overcrowd. Depending on the size of your air fryer, you may have to do 2 batches.
7. 7 Air fry until golden, 10 to 12 minutes. Remove bagel bites from the basket, and cool for about 10 minutes before serving.

By lutzflcat

Ingredients

• ✓ garlic and herb cheese spread
• puff pastry
• cherry tomato
• olive oil
• parsley
• garlic
• salt
• black pepper
• egg
• basil leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C. Line a baking sheet with parchment paper.
2. 2 Unfold pastry sheet on a lightly-floured work surface. Gently roll out the dough with a rolling pin to a flat 10x10-inch square. Cut into 4 equal squares for the tarts. Using a sharp knife, score a line about 1/2 inch from all edges to create a border on each tart. Be careful to not cut all the way through. Use a fork to generously prick the center of the tarts all over.
3. 3 Set tarts onto the baking sheet, and bake for 13 minutes.
4. 4 Meanwhile, combine tomato halves, olive oil, parsley, crushed garlic, salt, and pepper in a bowl; stir until tomatoes are well coated. Set aside.
5. 5 Remove prebaked tarts from the oven. If the centers have puffed up, use the bottom of a glass to press down only the centers of the tart. Cut garlic-herb cheese into 4 equal wedges, and spread onto the middle of each tart, leaving the edges clear. Arrange tomatoes cut side up on top of the cheese in a single layer, and brush the tart borders with beaten egg.
6. 6 Return tarts to the oven and bake until tart borders are golden brown, and the tomatoes are lightly roasted, 12 to 14 minutes. Sprinkle with basil. If desired, season again with salt and pepper.
7. 7 Best served warm, although serving at room temperature is fine.

By lutzflcat

Ingredients

• ✓ garlic and herb cheese spread
• butter
• cauliflower
• salt
• black pepper
• garlic
• half and half
• parmesan cheese
• fried onion
• almond
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 11x7-inch oven-proof casserole dish.
2. 2 Place cooked, drained cauliflower florets into the prepared casserole dish and season with salt and pepper.
3. 3 Melt butter in a small skillet over medium heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Cut cheese into 1/2-inch cubes and add to skillet. Gently move cheese around the skillet until it starts to melt, 2 to 3 minutes. Add half-and-half and whisk until well blended, 1 to 2 minutes.
4. 4 Stir in Parmesan cheese and remove from heat. Pour cheese mixture over cauliflower florets. Top with French fried onions, almonds, and crumbled bacon.
5. 5 Bake in the pre-heated oven until bubbly, about 20 minutes.

By Bibi

Ingredients

• ✓ garlic and herb cheese spread
• gluten-free elbow pasta
• salt
• black pepper
• broccoli
• olive oil
• onion
• garlic
• red bell pepper
• cream
• pea

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Bring a second large pot of lightly salted water to a boil. Cook broccoli until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Meanwhile, heat olive oil in a large skillet or wok over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add bell pepper and cook for 2 minutes. Season with salt and pepper. Pour in cream and add peas. Stir in Boursin cheese until melted and warm.
4. 4 Add cooked noodles and broccoli to sauce and stir to combine. Season with salt and pepper.

By Nanda

Ingredients

• ✓ garlic and herb cheese spread
• bacon
• chicken thigh
• salt
• black pepper
• onion
• mushroom
• spinach
• ghee
• chicken broth
• heavy cream
• parmesan cheese
• almond
• pork rind

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Reserve bacon drippings.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
3. 3 Pat chicken thighs dry and season with salt and pepper.
4. 4 Heat reserved bacon drippings in a large skillet over medium heat and cook onions and mushrooms, stirring occasionally, until mushrooms are soft and onions are translucent, 7 to 8 minutes. Place vegetables into a large mixing bowl and mix in well-dried spinach. Set aside.
5. 5 Wipe the skillet clean. Add ghee and melt over medium heat. Once skillet is hot, add chicken thighs and lightly brown on each side, 3 to 4 minutes per side; the chicken will still be pink in the middle. Remove chicken from skillet and set aside.
6. 6 Combine chicken broth, cream, softened garlic and herb cheese spread , and 1/2 cup grated Parmesan cheese in a small bowl; whisk until well combined. Pour broth mixture over vegetable mixture in the mixing bowl and mix to combine. Season with salt and pepper. Add vegetable mixture to skillet and place browned chicken thighs on top. Top with crumbled bacon, sliced almonds, ground pork rinds, and remaining 1/2 cup Parmesan cheese.
7. 7 Bake in the preheated oven until chicken thighs are no longer pink at the bone, juices run clear, and spinach mixture is bubbly, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest about 10 minutes before serving.

By Bibi

Ingredients

• ✓ garlic and herb cheese spread
• puff pastry
• egg
• flour
• olive oil
• butter
• mushroom
• onion
• salt
• black pepper
• spinach
• tomato
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
2. 2 Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
3. 3 Bake in the preheated oven for 8 minutes. Allow to cool slightly.
4. 4 Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
5. 5 Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
6. 6 Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
7. 7 To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.

By Bibi