Garlic-Herb Cheese Spread
8 ounces of cream cheese, softened
1 stick of butter, softened
2 cloves of fresh garlic, crushed
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh basil leaves
Combine all ingredients in a bowl and beat with an electric mixer until blended into a spreadable consistency. Cover the bowl with foil or whatever, and refrigerate it at least overnight, or for 2-3 days to allow the flavors to really blend and mellow.
You can leave this spread in the bowl and let it come back to room temperature and mound it up on a platter, surrounded by crackers to serve for guests or a party, etc. It can also make great little tea sandwiches, or use it as a spread with cucumbers or tomatoes.
Herb-Vegetable Spread
8 ounces of cream cheese, softened
1/4 cup mayonnaise
1 tablespoon of a finely chopped celery stalk
2 tablespoons of finely chopped red bell pepper
2 tablespoons coarsely grated carrot
1-2 teaspoons finely chopped chives
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon chopped fresh dill
1 teaspoon chopped fresh thyme leaves
pinch of salt and pepper
In a bowl, combine the cheese cheese and mayonnaise together until smooth and creamy. Add the remaining ingredients and mix well. Cover the bowl with foil or whatever and refrigerate it for at least several hours or overnight…or even for a few days to really blend and develop those flavors. You can use this straight from the bowl, or mound it up on a platter and serve it with crackers or slices of bread. It makes great little tea sandwiches.
If possible, try to make these spreads with a good quality cream cheese from a deli or a cheese store – it can really make the difference! Philadelphia Cream Cheese is fine, and you can use it if that’s what is available or easier to find (and it is a bit cheaper as well), but the good stuff is worth it.
These spreads are excellent on bagels or english muffins…or buy those special little “cocktail” loaves of breads that come in different flavors like rye or pumpernickel…yum!
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