Flavored Cream Cheeses - 5 Different Flavors

• Dill
• 1/3 cup packed roughly chopped fresh dill
• 8 ounces cream cheese, at room temp
• 1/2 teaspoon kosher salt
• Creme
• 8 ounces cream cheese, at room temp
• 2 ounces creme fraiche (homemade or prepared)
• Wasabi
• 8 ounces cream cheese, at room temp
• 2 tablespoons wasabi paste
• Beet
• 1/4 cup beet juice (from 1 small beet or purchased)
• 8 ounces cream cheese, at room temp
• 1/2 cup kosher salt
• Carrot-Cardamom
• 1/4 cup carrot juice (from 2 carrots or purchased)
• 2 cardamom pods
• 8 ounces cream cheese, at room temp
• kosher salt, to taste

1. Combine the cream cheese ingredients in a medium bowl and mix until thoroughly incorporated. The cream cheeses will keep, tightly covered, in an airtight container in the refrigerator for 2-3 days.
2. Carrot-Cardamom: Place carrot juice and the cardamom in a small saucepan. Simmer for 10 minutes. Strain the juice and discard the cardamom. Let the juice cool. Add half of the carrot juice to the cream cheese and mix well. (Save the remaining juice for another use or use all of it if doubling the recipe).
3. Freezer bags work just as well as traditional pastry bags for piping: Snip one of the corners and fasten the pastry tip as you would on a vinyl bag. Recommended Tips: Closed Star #30, Open Leaf #352, Plain Round #2, Straight #45 or Plain Round #4.

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Taken from www.food.com/recipe/flavored-cream-cheeses-5-different-flavors-450951 (may not work)