Breakfast · Snack

Garden Herb Cream Cheese Spread

Whipped cream cheese with fresh dill, chives, parsley and lemon. Spread it on bagels, crackers or cucumber sandwiches.

⏱ 10 min (10 min prep) 🍽 Serves 8 · 2 tablespoons quickmake aheadlunchbox vegetariangluten free
📅 Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings

  • Spread

  • 8 oz Cream cheese, softened
  • 2 tbsp Plain yogurt (whole milk), or milk
  • ⅔ cup Fresh dill, finely chopped
  • 2 tbsp Fresh chives, finely chopped
  • 2 tbsp Fresh parsley, finely chopped
  • 1 clove Garlic, grated
  • 1 tsp Lemon juice (bottled)
  • ⅛ tsp Table salt
  • ⅛ tsp Ground black pepper

Make it yourself

Make the plain yogurt yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: medium bowl, spatula.

  1. Beat the cream cheese and yogurt with a spatula until smooth and fluffy.
  2. Stir in the dill, chives, parsley, garlic, lemon juice, salt and pepper.
  3. Chill 30 minutes before serving so the herbs flavor the spread.
Make aheadKeeps 5 days in the fridge.
↺ LeftoversSpread it on a tortilla, add turkey and cucumber and roll it up.
🧒 With kidsKids can snip the chives with clean kitchen scissors.

Goes well with

🌯 Turkey and Cheese Pinwheel Wraps

Good to know

Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits