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Herbed Cheese Spread Recipe

Herbed Cheese Spread Recipe

This spread definitely lives up to its name. Flavored with six different herbss, it is one of the best cream cheese spreads I've had.—Laurel Leslie, Sonora, California
TOTAL TIME: Prep: 10 min. + chilling YIELD:12 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced chives
  • 2 teaspoons minced fresh chervil or 1/2 teaspoon dried chervil
  • 1 to 2 garlic cloves, minced
  • 3/4 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
  • 1/4 teaspoon lemon-pepper seasoning
  • Assorted crackers

Directions

  • 1. In a large bowl, beat cream cheese and butter until smooth. Stir in the parsley, chives, chervil, garlic, tarragon and lemon-pepper seasoning.
  • 2. 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. Yield: 1-1/2 cups.

Nutritional Facts

2 tablespoon: 100 calories, 10g fat (7g saturated fat), 31mg cholesterol, 104mg sodium, 1g carbohydrate (trace sugars, trace fiber), 2g protein

Reviews for Herbed Cheese Spread

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MY REVIEW
delowenstein
Reviewed Jul. 1, 2013

"I wrote out this recipe for my files and I'd used this recipe-it was really good, too! What I'd even done to prepare a cheese ball,

I'd added 4 oz. blue cheese, 1/4 to 1 tsp. Worcestershire sauce, according to taste. I'd rolled the ball in chopped pecans or walnuts before chilling! I'd also used this recipe just for a spread & omitted the Worcestershire sauce & blue cheese when preparing this recipe as a spread! I DID use 2 tsp. garlic & herb seasoning & 2 tsp. freeze-dried chives instead of the minced parsley, chervil & tarragon. For me this worked well! Since I wrote out this recipe for my use when a cheese spread is needed, I rate this a keeper!
Thank you, Laurel Leslie, for this recipe! DELowenstein"

MY REVIEW
delowenstein
Reviewed Jul. 1, 2013

"I wrote out this recipe for my files and I'd used this recipe-it was really good, too! What I'd even done to prepare a cheese ball,

I'd added 4 oz. blue cheese, 1/4 to 1 tsp. Worcestershire sauce, according to taste. I'd rolled the ball in chopped pecans or walnuts before chilling! I'd also used this recipe just for a spread & omitted the Worcestershire sauce & blue cheese when preparing this recipe as a spread! I DID use 2 tsp. garlic & herb seasoning & 2 tsp. freeze-dried chives instead of the minced parsley, chervil & tarragon. For me this worked well! Since I wrote out this recipe for my use when a cheese spread is needed, I rate this a keeper! thank you, Laurel Leslie, for this recipe! DELowenstein"

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