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Caviar and Chive Cream Cheese

Caviar and Chive Cream Cheese


Prep Time: 8 minutes
Cook Time: none
Chill Time: none
Yield: 8 to 10 servings

  • 1 (8-ounce) container whipped cream cheese
  • ½ cup fresh chives, chopped
  • ¼ cup ikura caviar (salmon roe)
  • 30 pita crisps

1. Mix cream cheese and chives until blended. Using an ice cream scooper or the back of a spoon, mold into a smooth, circular mound in the middle of a flat serving platter.
2. Top with caviar.
3. Surround with pita crisps.


To create homemade pita crisps, split a pita and cut each half into 8 to 10 triangular wedges. Lay wedges in a single layer on a baking sheet and place in oven at 300° F for about 15 minutes.

To keep one or two lucky guests from snagging all the dip, serve as individual towers- the visual impact that is truly amazing. Place a spoonful of the cream cheese between two crisps, top with another spoonful of cream cheese and a dollop of caviar. Serve 3 per person.

Suggested Wine:

Hagafen 2001 Napa Valley Brut Cuvée Sparkling Wine

What could be better than caviar and sparkling wine? The saltiness of the roe is a perfect contrast to the toasty bubbles of the Brut Cuvée

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
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