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Export 3 ingredients for grocery delivery
Step 1
Make sure the cream cheese is softened. Leave it out at room temperature for 1 hour, or place it on a plate in the microwave, cook 5 seconds, flip over the block of cheese and cook another 5 seconds. (If it’s not room temperature at this point, cook another few seconds, but err on the conservative side.)
Step 2
Whip the cream cheese and milk in a food processor or a stand mixer with the paddle attachment for 1 to 2 minutes until light and fluffy. In a large food processor, you’ll need to stop and scrape a few times.
Step 3
If desired, add the chives and seasonings for chive whipped cream cheese, or go to Herb Cream Cheese. Store refrigerated for up to 2 weeks.
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