Dill & caper almond cream cheese recipe

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  • Yield: 1 Serving(½ cups)
  • Total Time: 10 Minutes


  • ½ cup (75 g) blanched almonds (soaked overnight)
  • 2 teaspoons lemon juice
  • 3 tablespoons water
  • ¼ teaspoon salt
  • 1 tablespoon capers
  • 2 tablespoons dill, chopped
How to Make It
  1. Soak the blanched almonds in water overnight. Rinse and drain.
  2. Place all ingredients in a food processor and pulse until creamy.
  3. Transfer the cream cheese to a bowl and let it chill in the fridge for at least 1 hour to thicken, then smear it on your bagel or bread of choice! Store cream cheese in an airtight container in your fridge for up to 3 days.

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