Makes for a lousy photograph, but some really happy kiddos. 🙂
We also ate it as a spread to top grilled portobello mushroom sandwiches and it was terrific. Enjoy!
Yield: about 1 1/2 cups
1 (8-ounce) package reduced fat cream cheese, at room temperature
1 medium clove of garlic, finely grated on a microplane
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/8-1/4 teaspoon dried dill
1 Tablespoon finely chopped fresh flat-leaf parsley
Kosher salt to taste
1. In a medium bowl, cream together (by hand or with a had-held mixer) the cream cheese and butter.
2. Add the garlic and herbs and mix until thoroughly combined. Season to taste with salt.
3. Transfer to a small crock or airtight container. Refrigerate for several hours, preferably overnight to allow the flavors to develop.
4. Serve at room temperature.
(Spread on baguette slices, crackers, crudite, or use in your favorite recipe.)