Light Herbed Cheese Spread Recipes

Steps:

• Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.

Steps:

• In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

Steps:

• Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

Steps:

• Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
• Do Ahead
• Cheese can be made 5 days ahead. Cover and chill.

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Stir in the parsley, chives, chervil, garlic, tarragon and lemon-pepper seasoning., Transfer to a small serving dish. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 15 minutes before serving. Serve with crackers.

Steps:

• Place the cottage cheese in a food processor and blend until very smooth.
• Add the cream cheese and blend briefly to combine.
• Transfer to a medium bowl.
• Mix in the chives, parmesan cheese, garlic, marjoram, basil, pepper and 3 tablespoons of the parsley.
• Place in a small decorative bowl and sprinle with the remaining 1 tablespoon of parsley.

Steps:

• In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.;

Steps:

• (For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley)
• In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours.
• Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.

Steps:

• In a large bowl, beat the cream cheese, butter and seasonings until well blended. Cover and refrigerate for at least 2 hours. Serve with crackers.

Steps:

• Beat all ingredients in a medium glass bowl with electric mixer on medium speed 2-3 minutes, or until light and fluffy.
• Cover and refrigerate until serving.

Steps:

• Preheat the oven to 200ºC (400ºF).
• Mix the cream cheese with the garlic and the lemon zest.
• Loosen the skin on the chicken breasts and spread 2 tablespoons of the cream cheese between the skin and the flesh on each. Press the skin back in place and season it with salt and freshly ground black pepper, oregano and thyme, or herbs of your choice.
• Bring a saucepan of water to the boil and cook the leek and parsnip for 4 minutes.
• Drain them well, pat dry them with paper kitchen towelling, and place them in a lightly oiled baking dish. Drizzle with oil and season to taste with salt and freshly ground black pepper, oregano and thyme.
• Place the chicken on top of the vegetables and put the baking dish in the oven.
• Roast for 40 minutes, by which time the skin should be browned and the cream cheese should have melted so that it forms a sauce over the vegetables.
• Check that the vegetables are fully cooked and tender by piercing thenm with a skewer. If they need a little longer, cover the dish with aluminium foil and cook for a further 5 minutes. If the chicken is fully cooked, remove it from the baking dish before returning the vegetables to the oven and put it on a serving plate covered with aluminium foil.
• Serve with your favourite potato side dish or a simple mash potato dish, and with green vegetables.