Friday, 18 July 2014

Herbed Cream Cheese Dip with Lemon

I'm not too sure if this is a dip; perhaps it is a spread. It depends on how thick you make it. Either way, it's very easy, and very good! Make it later in the summer once the garlic scapes are gone with a clove of fresh garlic to replace each garlic scape.

8 servings
20 minutes prep time, plus 30 minutes resting time

Herbed Cream Cheese Dip

250 grams (1/2 pound) cream cheese
1/4 to 1/2 cup crème fraîche, sour cream, OR yogurt
3 tablespoons finely minced parsley
3 tablespoons finely minced chives
3 garlic scapes, trimmed and finely minced
the finely grated zest of 1/2 lemon
1/4 teaspoon salt
freshly ground black pepper to taste
the juice of 1/2 lemon

Put the cream cheese in a small mixing bowl, and add 1/4 cup of the crème fraîche, sour cream, or yogurt. Mix it in well, and add more if you would like a thinner consistency.

Wash and drain the herbs thoroughly, then mince them finely. Mix them into the cream cheese with the lemon zest, salt, and pepper. Mix in the lemon juice. Let the dip sit in a cool spot for about half an hour to allow the flavours to blend. Serve with bread, chips, crackers, and/or crudités.




Last year at this time I made Saft, and Green Pea Pancakes.  Actually, Green Pea Pancakes would be lovely served with just a little dab of this dip, instead of the bacon.

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