1. Blend ¼ C. of chopped, oil packed sun dried tomatoes into 8 ounces cream cheese; process well and then transfer to serving dish. Sprinkle with chopped fresh basil.

2. Add one half cup of high quality pepper jelly to eight ounces of cream cheese in the food processor and mix everything up together well. ‘

3. Blend a small jar of dried beef, 8 oz. cream cheese and 1 T. horseradish in a food processor.

4. Blend ¼ C. chopped radishes and pepper to taste to 8 ounces cream cheese; process well and then transfer to serving dish.

5. Mix one fourth cup of store bought pesto sauce into eight ounces of cream cheese; process well and then transfer to serving dish. Top with some toasted pine nuts.

6. Process one fourth cup of pitted kalamata olives into eight ounces of cream cheese and garnish this spread with a few fresh thyme leaves.

7. Mix a small jar of marinated artichokes into eight ounces of cream cheese; process well and then transfer to serving dish.

8. Drain a can of tiny baby shrimp and add them to eight ounces of cream cheese. Season with a pinch of mace or nutmeg; process well and then transfer to serving dish. Sprinkle on finely diced red onion; serve with bagel chips

9. Blend a can of drained green chiles, ½ C. shredded cheddar cheese and a pinch of cumin into 8 ounces cream cheese; process well and then transfer to serving dish.

10. Mix four ounces of smoked fish and a squeeze of fresh lemon juice into eight ounces of cream cheese; process well and then transfer to serving dish. Sprinkle with chopped fresh parsley.

11. Mix an eight ounce can of crab meat into eight ounces of cream cheese along with salt and pepper to taste and a teaspoon of fresh squeezed lemon juice to the food processor; blend well and then transfer to serving dish.

12. Mix one small can of deviled ham and one teaspoon of Dijon mustard into eight ounces of cream cheese; process well and then transfer to serving dish.

13. Mix one half cup of crumbled blue cheese into cream cheese; process well and then transfer to serving dish. Top with a spoonful of pear preserves and toasted almond slices.

14. Crush a clove of garlic with a garlic press and add to cream cheese in a food processor, along with a teaspoon of herbs de Provence and a pinch of black pepper; process well and then transfer to serving dish.

15. Spread ½ C. Chutney over room temperature cream cheese. Sprinkle with toasted slivered almonds before serving.

16. Spread ½ C. whole berry cranberry sauce over room temperature cream cheese. Sprinkle with chopped toasted walnuts.