Cream cheese flavored with fresh and lightly cooked ramp leaves and herbs for bagels, sandwiches, or just eating on a cracker.
Prep time: PT10M
Cook time: PT3M
Total time: PT13M
Rating
5 stars (6 reviews)
Keywords
ramp leaf cream cheese
Ingredients
4 oz feesh ramp leaves (separated)
8 oz cream cheese (full fat )
¼ teaspoon kosher salt (to taste )
zest of half a medium lemon (or meyer lemon )
fresh ground black pepper (to taste )
A few dashes of hot sauce or crushed red pepper flakes (optional, to taste )
1 tablespoon chopped fresh dill (sliced basil, or mint, to taste )
Categories
Appetizer
Brunch
Condiment
Cuisine
American
Steps
Slice all the ramp leaves into roughly 1 inch slices. Separate 1 oz of the ramps (a small handful) and puree with the cream cheese in a food processor until the cheese is bright greens and smooth. Roughly chop the rest of the ramp leaves and reserve.
Heat the butter in a small saute pan and add the chopped ramp leaves. Wilt the leaves, stirring occasionally and seasoning with a pinch of salt and pepper, until fully cooked, about 2-3 minutes on medium heat.
Transfer the leaves to the mixing bowl and cool, or chill the pan over a bowl of ice.
Mix the ramp cream cheese with the cooked ramp leaves, add the remaining ingredients and mix to combine. Taste the mixture and double check the seasoning for salt, pepper, herbs and lemon.
Adjust the seasoning until it tastes good to you. Store the cream cheese in the refrigerator in a container with a tight fitting lid.
For a slightly brighter taste, you can add 1 tablespoon lemon juice, but know that it will discolor the ramp leaves after 24 hours.
Nutitrion
Serving Size: 1 oz
Calories: 108 kcal
Carbohydrates: 4 g
Protein: 2 g
Fat: 5.4 g
Saturated Fat: 3 g
Cholesterol: 29 mg
Sodium: 162 mg
Sugar: 2 g
Unsaturated Fat: 2.4 g
Reviews
Ann on 2026-04-24 (5 stars): Great idea to re-blend and add a blanched fresh herb, we'll definitely try that. Thanks so much, your tips and methods are always so helpful!
Ann on 2026-04-21 (5 stars): This looks delicious! Do you think ramp cream cheese would freeze alright, or would the color fade? We'd love to make this for the farmers market a month after ramp season, what would you suggest is the best way to preserve it? Thanks!
Priya on 2026-02-13 (5 stars): This was delicious! Thank you for sharing.
Kimie on 2025-05-31 (5 stars): So deliiiicious! Sweet leek flavor cream cheese. I enjoyed it with cornbread!!!
Judith Berger on 2025-05-12 (5 stars): Went back out on the trail a second time in two weeks for ramps-- specifically to make this cream cheese (after making the ramp butter). Cream cheese was excellent--delicious on a bagel, and even more so when added to my seasonal asparagus cream cheese omelet. The flavor of the ramps was also stronger as a combination of sun and rain had made them large. Love that your recipes are so nuanced.
LaRae on 2025-05-05 (5 stars): Love this idea for my spring bagels!
