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Wednesday, June 15, 2005

Herb and Garlic Cheese

Carnival of the Recipes

I love this recipe. It has many uses. It can be piped onto vegetables like cucmber or zucchini disks, hollowed cherry tomatoes or mushroom caps. It can be used as a topping for baked potatoes or thinned and used as a dip. It can even be used as a sandwich spread with tomatoes or meat on any sort of deli bread. This works really well with vegetable plates for summer parties or picnics.

Herb and Garlic Cheese

  • 16 ounces cream cheese at room temperature
  • 1 tablespoon heavy cream or milk
  • 1/2 teaspoon minced garlic
  • 1/4 cup minced parsley
  • 1/4 cup minced dill
  • 1/3 cup minced scallions
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Tabasco~~~optional. If you like hot stuff, add it for a little kick!
In a food processor or in a mixer that has a paddle attachment, cream the cream cheese with the cream or milk. Add the remaining ingredients and process until smooth. This recipe will keep for several days covered and refrigerated. Bring to room temperature before using.

What I do is kick them in the pants with a diamond buckled shoe!
~~Aileen Mehle~~

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