PUTTING CREAM CHEESE TO WORK
Cream cheese is not just for spreading on bagels or for cheesecake filling; it can easily become the main ingredient in many tantalizing appetizers. Try mixing it with crabmeat and stuffing it into store-bought wontons for some homemade crab rangoons, or slathering a block with red pepper jelly for an irresistible party hors d’oeuvre.
CREAM CHEESE WITH RED PEPPER JELLY 
Place 8-ounce block lightly softened cream cheese on small serving platter. Whisk ½ cup hot red pepper jelly with 1 tablespoon warm water until smooth, then pour evenly over cheese. Sprinkle with 1 minced scallion. Serve with crackers or thinly sliced baguette. Serves 6 to 8.
ARTICHOKE DIP
Process 9 ounces frozen artichokes, thawed and patted dry, 8 ounces softened cream cheese, ½ cup grated Parmesan cheese, 2 minced garlic cloves, ¼ teaspoon salt, and ⅛ teaspoon pepper in food processor until mostly smooth, about 1 minute; transfer to serving bowl. Garnish with minced fresh parsley or chives. Serve with crackers or thinly sliced baguette. Serves 6 to 8.
CRISPY MEXICAN BITES
Combine 4 ounces softened cream cheese, ⅓ cup sour cream, 1 minced garlic clove, ½ teaspoon dried oregano, and ½ teaspoon chili powder in bowl. Place 36 Tostitos Tortilla Scoops on serving platter; fill with 1 cup canned, rinsed black beans, ¾ cup chunky salsa, cream cheese mixture, and 2 minced scallions (in that order). Makes 36.
JALAPEÑO POPPERS
Halve and seed 12 jalapeño chiles. Combine 8 ounces softened cream cheese, ½ cup shredded cheddar cheese, 2 ounces minced deli ham, 1 tablespoon lime juice, 1 teaspoon chili powder, 2 minced scallions, and ½ teaspoon salt in bowl. Spoon cream cheese mixture into jalapeños, transfer to parchment paper–lined baking sheet, and bake in 350-degree oven until cheese is hot, about 20 minutes. Makes 24.
CRAB RANGOON
Combine 8 ounces crabmeat, picked over for shells, 8 ounces softened cream cheese, 2 minced scallions, 1 tablespoon soy sauce, and 1½ teaspoons grated fresh ginger in bowl. Working in batches, spoon heaping 2 teaspoons crab mixture onto 36 wonton wrappers, wet edges with water, fold wrapper over filling into triangles, and press edges together firmly to seal. Heat 2½ inches vegetable oil in Dutch oven over high heat to 350 degrees. Fry wontons in 2 batches until golden brown on both sides, 2 to 3 minutes. Makes 36.