This appetizer tray would be perfect for all those MOTHER'S DAY brunches that y'all are gonna be fixing this week!!
This recipe has endless uses as a dip or spread for veggies, crackers, pinwheel or layered sandwiches and more. The lemon and lemon balm is what makes it so delicious, the more you put in it the better it gets! My 5 year old, twin grandsons love this dip! It is a great way to get kids to eat their veggies. It's refreshing taste is welcomed at every occasion imaginable; garden parties, receptions, picnics or snack time. You are gonna love this recipe, so give it a try today!!
GARDEN FRESH HERBED CREAM CHEESE
16 ounce(s) of PHILADELPHIA Cream Cheese and/or PHILADELPHIA 1/3 less fat Cream Cheese, diced & softened
1/2 cup(s) of Butter, softened
3/4 tsp. of Granulated Garlic
2 tbsp. of each of the following fresh herbs, lemon balm, chives, parsley, thyme, basil, dill
1/2 tsp. of salt
1/8 tsp. of Pepper
2 Lemons, zested and juiced
Place in mixer bowl, all ingredients; except 1/2 of the lemon juice. Cream together and gradually add more lemon juice as needed, until the desired consistency is reached. For a dip you will probably want it thinner than you would for a spread.
Serve with veggies and crackers or as a spread for pinwheel or layered sandwiches or whatever you like.
Dried herbs can be used in place of some of the fresh herbs, but not all of them or it will not taste the same.
Enjoy!
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