A few weeks ago when I interviewed Mason Partak about his Chopped Junior experience and some of his future plans, I asked him to participate in a little something I call the Challenge Cream Cheese Challenge.
See, Challenge Butter (and Cream Cheese) sponsored my cookie exchange last year and sent me coupons for more butter and cream cheese than I could ever possibly use. Of course, the butter coupons I made very good use of and currently have about 15 pounds of butter in my freezer. However, cream cheese is not primal or paleo, so I sent the remainder of my cream cheese coupons to Mason Partak and asked him to come up with a recipe that I could publish on my website.
He gladly accepted the challenge, as he is such a great sport and takes advantage of most opportunities that come his way. I present to you his recipe for the Challenge Cream Cheese Challenge:
2 pkg Challenge cream cheese
1 med yellow onion
1 sm red onion
1 lg head of garlic
6 sage leaves
2 springs of Rosemary
1 pkg chives
1 C Italian blend grated cheese
1.5 C fresh grated parmesan
1 C chopped or sliced nuts (we used almonds)
Salt and pepper
Preheat the oven to 400°F. Quarter the onions and top the head of garlic. Create a wrap around the garlic with foil so it sits up, it does not have to be closed up. Drizzle the onions and garlic with olive oil and sprinkle with salt and pepper. Roast until soft. Set aside and let cool. Once cool, squeeze the garlic cloves out of their casings. Isn’t itway fun how they pop right out?
Finely dice the chives and place them in a bowl, set aside. Dice the sage leaves and Rosemary. Once your roast onions and garlic are cool (don’t have to be cold, just not hot), place them in the food processor and pulse until they are almost a paste consistency – not quite though. Add the cream cheese, Italian blend, 1/2C parmesan, sage and rosemary and process unit it is all completely mixed. Taste and add salt and pepper to taste. You may need to scrape your food processor bowl and mix again to be sure you don’t have cream cheese lumps. Turn the whole thing out on to a cookie sheet being sure to scrape all the cheesy goodness out of your processor.
Form the cheese into four logs or balls and roll in the chives. When you start to run out of the chives, add the other cup of parmesan and coat with that. Do the same with nuts if you want. Refrigerate for 30 minutes before serving.
Serve with a French baguette and crackers, it’s delicious!
Mason says if you have leftovers, it adds a delicious layer of flavor to casseroles. The Partaks have also added it to their white chicken chili, it was so good!
Thanks so much for the recipe, Mason! I will be following up next week at some point with my stuffed sweet potatoes (also featuring Challenge Cream Cheese). You can find Mason Partak online here, on Facebook here and follow him on Twitter here and on Instagram here.