carla griffin wrote:Should I be using a better cream cheese? I'm just using the grocery store stuff.
Carla, a slightly different question: Are you using soft cream cheese in a tub? That could be a problem. As long as you use the block cream cheese in foil, though, it should be fine as long as you squeeze it well - roll the pulp up in a cloth dish towel and squeeeeeze. (You do scoop out and discard the seeds first, right?)
Here's a link to a benedictine recipe I had in the Wine Advisor FoodLetter just a couple of months ago. Read down past the hot-tomato rant to the recipe.
<b>Benedictine</b>