Dill Cream Cheese from Sarah Liberta - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Dill Cream Cheese from Sarah Liberta

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.

INGREDIENTS

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

PROCEDURE

  • 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.
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