What is it about this Wasabi Cream Cheese Spread that makes people beeline straight for it? It’s got that irresistible combination of creamy and salty with a nice kick of heat. It reminds you of eating sushi but without the fish. It’s gluten free (if you use gluten free soy sauce), keto friendly, really pretty and super easy to make. An all around winner!
Is wasabi actually spicy?
Although it’s known for the jolt of heat it brings to the palate with just a tiny amount, wasabi isn’t the kind of spicy you’d imagine it to be. Think of horseradish or really spicy mustard – the kind of heat that clears your sinuses and almost gives you an immediate head rush. That’s wasabi.
For this reason, a little bit goes a long way. We are only going to spread a very thin layer of wasabi onto the cream cheese in this spread. It will give great flavor and heat without clearing your sinuses.
What’s in this Wasabi Cream Cheese Spread?
Besides the obvious, here’s what you’ll need:
If you can’t find furikake, no worries. A combination of black and white sesame seeds will make this Wasabi Cream Cheese Spread look fabulous.
How to make this easy appetizer
Be sure that your block of cream cheese is cold, right out of the fridge. It will be easier to work with if it’s cold. Then, slice the cream cheese in half so that you have two thinner rectangles. Spread the wasabi onto one half and sandwich the other half on top.
Then, simply sprinkle the furikake or sesame seeds on top. If you’re making this Wasabi Cream Cheese Spread for later, stop here and refrigerate it until you’re ready to serve it.
When you’re ready to serve, drizzle the soy sauce around it on the plate and top it with the cucumbers and avocado. It looks really pretty and I promise it will disappear fast!
If you make this Wasabi Cream Cheese Spread, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more Asian-inspired recipes, try these:
For more easy appetizers, try these:
Wasabi Cream Cheese Spread
- Unwrap cream cheese and slice it in half horizontally so that there is a top and a bottom half.
- Spread the wasabi paste evenly across the bottom half of the cream cheese. Place the top half of cream cheese over the wasabi.
- Sprinkle with sesame seeds or furikake, gently pressing to adhere.
- In a small bowl, combine the rice vinegar and honey. Gently toss with the diced cucumbers and avocados. Place the mixture on top of the cream cheese. Garnish with chopped scallions.
- Pour soy sauce on the plate all around the cream cheese. Serve with rice crackers.