Herb Garden Cheese Spread
photo by ClareVH
- Ready In:
- 2hrs 5mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 2 (8 ounce) packages cream cheese, softened
- 2 teaspoons chopped fresh chives
- 2 tablespoons chopped fresh basil
- 1 1⁄2 teaspoons caraway seeds
- 1 1⁄2 teaspoons dill seeds
- 1 clove garlic, crushed or finely minced
directions
- Combine all ingredients; stir well.
- Cover and refrigerate for at least 2 hours for flavors to blend.
- Serve with crackers or veggies.
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Reviews
-
I brought this to a Mother's Day picnic, and served it with sliced, toasted mini-bagels. Personally, I think it tastes *better* than store-bought. I improvised a little, because I did not have any dill seed. Instead I added about 2 teaspoons of chopped fresh dill weed. I also added a teeny tiny bit of green onion (just the white part of one skinny little onion). I think any more would have overpowered the herbs. Don't omit the caraway seed-it adds a mysterious and subtle flavor to the dish.
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.