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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Herbed Cream Cheese Recipe

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This recipe for Herbed Cream Cheese is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz Light cream cheese (Neufchatel)
1 tbsp butter
1 small garlic clove, minced
1 tsp parsley, minced
1 tsp basil chopped
1/2 tsp thyme
1 tsp. chives
1/2 tsp, sage
1/2 tsp seasoned salt
Directions:
Directions:
I like to use fresh herbs, however dried are fine.
Mix all ingredients in food processor until smooth. Taste and adjust seasoning. Refrigerate for 24 hours. Serve with crackers sliced French bread. You can double and frozen for 4 months in a airtight containers.
Personal Notes:
Personal Notes:
I always triple this recipe and freeze it in small containers so that I can use what I need.

 

 

 

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