Fresh Herbs and Cream Cheese Dip

by | Jun 10, 2020 | Side Dishes | 0 comments

While visiting a local gourmet grocery store in our area, I spotted several tables in the cheese department laden with samples to try. I enjoy cheese but am always leery of spending $6-$8 on a new cheese I might not enjoy so I was delighted at the prospect of a little taste testing.

One of the specialty cheeses was coated with a mixture of coffee and lavender. Knowing that lavender could be surprisingly good in foods, I just had to try that. Alas, the coffee overpowered the delicate flavor of lavender. I passed that by.

All this to say, I’ve been thinking about cheese lately – shredded Parmesan on salads, gooey Monterey Jack on pizza, creamy Grueyere in Quiche Lorraine. Cheese is tasty in its own right but can be elevated to new heights with a skillful addition of herbs. Here’s how to transform ordinary cream cheese into a snacking treat.

Fresh Herbs and Cream Cheese Dip

Recipe by Ann McCormick, Herb 'n CowgirlCourse: Snacks
Prep time

30

minutes

Ingredients

  • 8 ounces cream cheese, softened

  • 6 fresh oregano leaves

  • 6 fresh marjoram leaves

  • 2-3 fresh basil leaves

  • 2 garlic cloves, crushed

  • 1/2 tsp ground pepper

How to Make It

  • Remove cream cheese from refrigerator and allow to soften, about a half hour.
  • In the meantime, gather fresh oregano, marjoram, and basil.
  • Rinse the leaves and pat dry.
  • With a sharp knife, finely dice the leaves.
  • You can substitute 1 tsp. of each dried herbs if fresh are not available.
  • Combine all ingredients in a medium bowl and beat with wooden spoon until blended and smooth.
  • Turn into a serving bowl and cover.
  • Refrigerate at least two hours before serving to allow the flavors to blend.
  • Serve with a plate of crackers or thin sliced baguettes.

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