Herb Cheese
Yield
1 BatchPrep
20 minCook
0 minReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
|
|
| 2 | teaspoons |
parsley leaves
|
|
| ½ | teaspoon |
chives
|
|
| ½ | teaspoon |
marjoram
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | dash |
garlic powder
|
*
|
| 4 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
|
|
| 1E+1 | ml |
parsley leaves
|
|
| 2.5 | ml |
chives
|
|
| 2.5 | ml |
marjoram
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 0.6 | ml |
black pepper
|
|
| 2 | dash |
garlic powder
|
*
|
| 6E+1 | ml |
butter
|
|
Directions
Crumble herbs with fingers in small bowl until fine.
Add remaining ingredients and mix well.
Refrigerate for several hours.
Use with crackers or spread on bread for a veggie sandwich with tomatoes, cukes, mushrooms and sprouts--DELICIOUS.
