Spread- Herbed Cream Cheese
Source of Recipe
From Pittsburgh Post-Gazette 12/21/00
List of Ingredients
1 1/2 8-ounce bricks cream cheese (do not use "lite" cream cheese), room temperature
1 clove garlic, crushed
1 teaspoon caraway seed
1 teaspoon dried basil
1 teaspoon dill weed
1 teaspoon minced fresh chives
1 teaspoon salt
1 teaspoon freshly ground black pepper
Recipe
Put all ingredients in a food processor fitted with a steel blade and process until thoroughly combined, about 1 minute. Line a bowl (in a shape you like) with plastic wrap. Pack the herbed cream cheese into the bowl. Press another layer of plastic wrap over top of the cream cheese surface and turn bowl upside down onto a plate. Refrigerate until about 1 hour before serving. Makes 3/4 pound.
This tastes best if it's made three to four days in advance. One bunch of celery, two bunches of radishes, half a bag of baby carrots, and two big heads of broccoli florets are sufficient to serve with this savory cream cheese spread.
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