Basil-Garlic Cream Cheese

Thanks to contributing editor Paul Leddy for sharing this recipe. Paul says: “Use it as a spread on crackers or bread, as a dip for vegetables, or as a sauce for warm pasta with artichoke hearts and sliced black olives. Really, the uses are endless.”

You can easily adjust the recipe based on the amount of CSA basil available.

8 ounces cream cheese, softened
1/2 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh chives
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
salt and freshly ground pepper

Stir all the ingredients together in a medium bowl with a wooden spoon until smooth (you can also do this in a food processor). Transfer the herbed cream cheese to a small dish and put in refrigerator to let the flavors develop for about an hour.

Makes 1 1/3 cups.

From “The Real Dirt on Vegetables,” by John Peterson and Angelic Organics, 2006.

Thanks Paul!

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