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Herbed cream cheese

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Stephanie Caruthers

Trio's

½ C. parsley, chopped

1 T. fresh thyme leaves

1 T. fresh basil leaves

1 T. fresh tarragon leaves

1 clove garlic, minced

1 lb. cream cheese, room temp.

¼ lb. butter, room temp

1 t. Worcestershire

½ t. red wine vinegar

Chop parsley, thyme, basil, tarragon and garlic in food processor until finely chopped. Add remaining ingredients and process until smooth and creamy. Taste and add a bit of salt if needed. Will keep for 1 week.

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