Basil And 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!

Like this Recipe? Share it!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest