Ramp Cream Cheese
This ramp (wild leek) cream cheese spread is the perfect spring treat to spread onto a bagel, stuff into an omelette, or add to a dip!
The sour cream in the ingredients is optional, but it does add a nice silkiness to the end product.
This is a once a year treat, so spread this stuff on thick and enjoy it!
- Prep Time10 min
- Yield4-6 servings
- 8oz (227g) plain full-fat cream cheese
- 2 tablespoons (30ml) full-fat sour cream (optional)
- 2 whole ramps (wild leeks) with bulbs
- 2-6 ramp leaves (depending on how garlicky you like it)
- Freshly cracked black pepper
Wash the ramps well, then slice the leaves and bulbs finely. Chop the sliced ribbons a few times with the knife.
Add the cream cheese and sour cream to a sturdy bowl and use a wooden spoon or strong fork to stir, then whip it.
Once it’s beginning to feel smooth and stir much easier, add the ramps and a few grinds of black pepper.
Spread thickly onto bagels, or use wherever you’d use cream cheese in a savoury dish. Enjoy!
Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!
I want finding and using my recipes to be easy for you, not frustrating. That does translate into a lot of lost income for me though. If you made this recipe and loved it, would you consider “buying me a coffee” and donating a buck or two through the Buy Me a Coffee app? It will help me keep pumping out recipes like this one!