Delicious as a spread, this cheese can also be thinned with a little more milk or cream to become a dip. For lovely open-face tea sandwiches, spread on thinly sliced white bread, top with thin slices of English cucumber, and garnish each with a sprig of dill and an edible flower.
Yield: About 1 cup.
1 cup reduced-fat cream cheese, at room temperature
1-2 Tablespoons milk
1 Tablespoon fresh dill weed, rinsed, dried, and coarsely chopped
1 Tablespoon fresh chives, rinsed, dried, and coarsely chopped
1 Tablespoon fresh parsley, rinsed, dried, and coarsely chopped
salt and pepper to taste
Place all ingredients in a small processor and whirl a few times to blend thoroughly. Or whip the cheese and milk with a mixer, chop the herbs finely by hand, add seasonings, and mix well.
Cover and place in the refrigerator for several hours or overnight to allow flavors to marry.
Store in the fridge for up to a week; freeze for up to six months.