Herbed Cream Cheese Dip
photo by Jubes
- Ready In:
1 1/2 cups
- Blend or process all ingredients until smooth.
- Store covered in refrigerator for at least 2 hours or preferably overnight before using to allow flavours to develop.
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I re-purposed this recipe just a bit. Instead of a dip I used it as a sauce and it was great. The addition of a small amount of light cream was all it took. After sauteing a mix of fresh broccoli, carrot slices and some mushrooms I simply added the "dip". It melted down and made a very tasty sauce for the veggies. Made for PAC, Fall. 2012
*Reviewed for PAC April 2010* Loved this dip. I kept to the recipe and made as stated and this dip was totally delicious served on some (gluten-free) rice crackers. I used fresh basil from our garden. I could imagine this dip with some garlic or chillis....whatever you have on hand really. This dip really tasted great when made...but even better the next day. Why would you buy a bought dip when this one was so easy to make and so tasty too. Photo also to be posted